Morocco · Tagine
Kefta Tagine with Potatoes and Green Peas
Flat kefta patties and potato slices stood up around the dish in alternating pairs, peas heaped in the middle and a whole red chilli laid over the top. The patties are shaped to the width of the potato slices on purpose, so the ring sits evenly, and then it all cooks for two slow hours with the sauce spooned back over it.
- Prep
- 20 min
- Cook
- 2 h 20 min
- Serves
- 4
- Level
- Easy, but slow
Method
- Pour the olive oil and the vegetable oil into the tagine, add the chopped onion and start frying. Keep the heat medium-low the whole way through.
- After about 10 minutes, once the tagine has warmed through, add the garlic and all the sauce spices. Fry everything together for another 10 minutes.
- Meanwhile, combine all the meat ingredients in a separate bowl and shape flat patties the same width as your potato slices.
- When the onion and spices are ready, add the blended tomatoes and bring the mixture to the boil.
- Stand the patties around the dish, alternating each one with a potato slice.
- Add the peas into the middle and lay the whole chilli on top.
- Cook for about 2 hours, spooning the sauce back over the meat and potatoes from time to time. If it tightens too far before the time is up, add a splash of water.
Serve straight from the dish with crusty bread.
Watch it made
The video for this recipe is coming soon.