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Moroccan Kefta and Potato Tagine

An Easy Everyday Recipe for Beginners and Working Women

Potato rounds and minced meat tagine is considered one of the easiest and fastest recipes suitable for working women and beginners in the kitchen. This delicious dish relies on simple ingredients available in every home, such as: potatoes, onions, tomatoes, with a touch of spices like turmeric, ginger, paprika, and finely chopped parsley.A perfect and nutritious meal for lunch or dinner, which can be served with a light salad to be a wonderful choice for everyday and busy days
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Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: moroccan
Ingredients Method Notes

Ingredients
  

💠1-Minced meat ingredients:
  • 500 g minced meat
  • 1 tsp tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp ginger
  • 1 tsp dried coriander
  • 2 tbsp finely chopped parsley
💠2-Tagine spices ingredients:
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp ginger
  • ½ tbsp finely chopped parsley
  • ½ cup of water
💠3-Tagine vegetables ingredients:
  • 4 tbsp olive oil
  • 1 medium onion
  • 2 medium tomatoes
  • 2 cloves of garlic, finely minced
  • 2 tbsp finely chopped parsley and coriander
  • 2 medium potatoes
  • 50 g green olives
  • 2 hot chili peppers (optional)
💠4-Second method: (Moroccan Kefta and Potato Tagine)
  • 2 tbsp light tomato sauce
  • ½ half green and red bell pepper

Method
 

💠1-To prepare the minced meat: (Moroccan Kefta and Potato Tagine)
  1. In a bowl, place the minced meat and add the spices: salt, black pepper, paprika, turmeric, cumin, and dried coriander, along with two tablespoons of finely chopped parsley.
    Veal kofta with spices in a yellow Moroccan patterned plate
  2. Mix the ingredients well, then shape them into equal patties of the same size as the potato rounds to ensure an even look.
    Plate with kofta mixed with spices, a plate with kofta patties, and a hand making kofta patties
To prepare the vegetables:
  1. Potatoes: Choose two medium-sized potatoes, peel them, and cut them into equal rounds of about one centimeter in thickness.
  2. Tomatoes: Cut them into equal rounds of the same size.
  3. Peppers: Cut them as desired, either into rounds or longitudinal strips.
    Chopped vegetables potato slices, tomato slices, and green and red pepper fingers on a wooden board
💠2-The first method to prepare potato rounds and minced meat tagine
  1. Preparing the sauce:
  2. In a clay tagine, place four tablespoons of olive oil, and add the finely chopped onion. Leave it over low heat until it softens and gets a light golden color.
    Tagine with oil and finely chopped golden-brown onion
  3. Add one grated tomato, and let it simmer and melt slightly
    Tagine with oil, finely chopped golden-brown onion, and well-cooked, melted tomatoes
  4. Add the minced garlic, and half a teaspoon of each spice: salt, black pepper, paprika, turmeric, ginger, along with one tablespoon of finely chopped parsley
    Tagine with oil, finely chopped golden-brown onion, well-cooked melted tomatoes, spices, and finely chopped parsley
  5. Stir the ingredients well and let the sauce simmer slightly. (If the sauce is dry or the tomato has little juice, add a quarter cup of water and leave it over low heat).
  6. Arranging the vegetables and meat:
  7. Arrange the ingredients alternately: place a round of potato, followed by a patty of minced meat, then a round of tomato.
  8. Repeat the process in the same circular order around the tagine to get an organized and attractive shape.
  9. The broth and cooking:
  10. In a quarter cup of water, dissolve half a teaspoon of spices (black pepper, paprika, turmeric, and ginger), then pour the mixture gradually over the vegetables.
    Earthenware tagine containing potato slices, kofta patties, and tomato slices neatly arranged, and a hand pouring a small cup of spices and dressing the vegetables
  11. Garnish the top with olives and two hot chili peppers (as desired), then close the tagine.
    Decorating the vegetables with olives and green and red hot peppers
  12. Leave the tagine to cook over very low heat for a period ranging from 30 to 45 minutes until it absorbs the flavors and the potatoes are completely cooked.
💠3-The second method to prepare potato rounds and minced meat tagine
  1. Preparing the sauce base:
  2. In a tagine or pan, place a little oil, and add the onion, tomato, garlic cloves, and parsley (all very finely grated), in addition to one teaspoon of tomato paste.
    Red earthenware tagine with a tomato, finely grated onion, parsley, finely chopped garlic, and a spoon of light tomato sauce
  3. Mix the ingredients well, and let the sauce simmer over low heat for about 15 minutes.
    Tagine with well-cooked tomato sauce, onion, and parsley
  4. Arranging the vegetables and meat:
  5. Arrange the ingredients alternately: place a patty of minced meat between two rounds of potatoes, and continue repeating the step in the tagine in the same order until the amount is finished.
    Red earthenware tagine with neatly and elegantly arranged kofta slices and patties
  6. Distribute the green and red bell pepper strips beautifully over the potato rounds and meat.
  7. Adding the broth and cooking:
  8. In half a cup of water, mix one teaspoon of tomato paste with half a teaspoon of spices (salt, black pepper, paprika, turmeric, ginger, and cumin), in addition to one tablespoon of finely chopped parsley.
  9. Pour the broth mixture evenly over the vegetables and meat.
    A hand pouring a little diluted sauce with spices over the kofta patties, potato slices, and green and red pepper fingers
  10. Cover the tagine and let it cook over low heat for 30 to 45 minutes until the potatoes are cooked and absorb the sauce.
    The kofta and tagine vegetables are deliciously cooked

Notes

  • Tomato Sauce Type & Consistency:
    • Use light, natural tomato sauce (fresh tomato juice) to achieve a thick, flavorful gravy without overpowering the dish.
    • If using tomato paste, stick to just 1 teaspoon diluted with water to prevent the gravy from becoming too heavy.
    • Keep the amount in check to achieve a smooth, pasta-sauce-like consistency.
  • Roasted Pepper Touch (For Smokiness & Flavor):
    • Bell peppers (green or red) can be used raw, or roasted over charcoal or gas and peeled.
    • Smart Tip: Roasting the peppers infuses the tagine with a rich, smoky flavor.
    • If you are preparing a roasted pepper salad, simply reserve a few colorful strips to garnish the top of the tagine before cooking, giving it a distinctive smoky taste with no extra effort.
Moroccan Kefta and Potato Tagine