This popular Moroccan Kefta Mkawra tagine is meatballs cooked in a spicy tomato sauce.
The eggs are optional, but they add a classic finish to the dish.
30 ml cooking oil
1 small red or white onion, finely chopped
750 g ground beef or lamb mince
10 ml (2 tsp) ground cinnamon
10 ml (2 tsp) cumin
5 ml (1 tsp) paprika
10 ml (2 tsp) ginger
½ small red chilli, finely chopped
60 ml (¼ cup) finely chopped fresh coriander
30 ml (2 Tbsp) Spur Peri-Peri Sauce
5 ml (1 tsp) Spur Steakhouse Spice
1 extra large egg
45 ml (3 Tbsp) olive oil
1 medium onion, finely chopped
30 ml (1 Tbsp) Spur Durky Sauce
400 g can chopped tomatoes
30 ml (2 Tbsp) tomato paste
80 ml (1/3 cup) water
160 ml (2/3 cup) Spur Braai-time Marinade
15 ml (1 Tbsp) ground cumin
30 ml (2 Tbsp) white sugar
45 ml (3 Tbsp) chopped fresh coriander
5 ml (1 tsp) salt
4 – 6 extra large eggs (optional)
Meat: Heat oil in a heavy-based saucepan. Add onion and sauté for a few minutes. Add all of the other ingredients and mix well. Shape into heaped, tablespoon-sized meatballs and set aside.
Tomato Sauce: Heat the olive oil in a large heavy-based saucepan, and fry the onion until soft. Add all the ingredients, except the eggs. Simmer, covered for about 15 minutes, stirring occasionally.
Add the meatballs into the tomato sauce, cover and simmer over medium heat for 20 – 25 minutes. Break the eggs over the top of the meatballs, cover with lid and simmer for 5 – 7 minutes, until the egg yolks are set. Serve immediately..