For the Tagine:
- 1.5 pounds (680g) waxy potatoes, peeled and sliced ¼-inch thick
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, sliced
- 1 tablespoon tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 cup water or low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- 2 bay leaves
- Salt and pepper to taste
- Fresh cilantro and lemon wedges for serving
Timing
Prep Time: 25 minutes (includes forming kefta)
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
This Kefta Potato Tagine saves about 30 minutes compared to traditional tagines that might simmer for hours. Perfect for busy weeknights when you want authentic flavor without the wait!
Step-by-Step Instructions
Step 1: Prepare the Kefta
Combine all kefta ingredients in a large bowl. Mix gently with your hands until just incorporated (overmixing will make tough meatballs). Form into 1-inch balls and set aside. Pro tip: Moistening your hands with cold water prevents the meat from sticking.
Step 2: Start the Sauce
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add sliced onions and cook until softened and translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
Step 3: Build the Base
Stir in tomato paste and cook for 1 minute to remove the raw taste. Add crushed tomatoes, water or broth, spices, and bay leaves. Bring to a gentle simmer and let cook for 5 minutes to meld flavors.
Step 4: Layer and Cook
Arrange potato slices in an even layer over the sauce. Gently place kefta balls on top. Cover and simmer on low heat for 25-30 minutes until potatoes are tender and meatballs are cooked through.