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Lamb Kefta Tagine with Tomato Sauce

Published: May 30, 2026 Moroccan Cuisine ⏱ 1h 5min
Lamb kefta meatballs in spiced tomato sauce with poached eggs in a tagine

Lamb Kefta Tagine is beloved comfort food across Morocco. Spiced lamb meatballs are gently simmered in a rich, fragrant tomato sauce, and eggs are cracked right on top to poach in the bubbling liquid. It's rustic, satisfying, and perfect for scooping up with chunks of khobz (Moroccan bread).

Recipe Info

Prep Time25 min
Cook Time40 min
Total Time1h 5min
Servings4
DifficultyMedium
CuisineMoroccan

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1 Ingredients

2 Instructions

1

Make the kefta

In a large bowl, combine ground lamb, grated onion, half the garlic, cilantro, parsley, cumin, paprika, cinnamon, cayenne, salt, and black pepper. Mix thoroughly with your hands, then shape into small oval meatballs (about 2 tablespoons each).

2

Brown the meatballs

Heat olive oil in a tagine or large skillet over medium heat. Add the kefta meatballs and brown on all sides, about 5 minutes. Remove and set aside.

3

Prepare the tomato sauce

In the same pot, add remaining garlic, crushed tomatoes, tomato paste, cumin, and paprika for the sauce. Stir well and simmer for 10 minutes until slightly thickened.

4

Simmer the kefta

Return the browned meatballs to the sauce, nestling them in. Cover and simmer on low for 20 minutes until the meatballs are cooked through.

5

Poach the eggs

Make small wells in the sauce and crack an egg into each well. Cover and cook for 5–7 minutes until the egg whites are set but yolks are still runny.

6

Serve

Garnish with fresh cilantro and serve immediately with warm Moroccan bread.

Pro Tips

  • Don't overwork the meat mixture or the meatballs will become tough.
  • The eggs can be skipped if preferred — the dish is equally delicious without them.
  • For a smokier flavor, add a pinch of smoked paprika to the tomato sauce.

Nutrition Information

Calories 480 kcal
Protein 35g
Fat 30g
Saturated Fat g
Carbohydrates 14g
Fiber 2g
Sugar g
Sodium 620mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Yes, ground beef works as a substitute, though lamb provides a more traditional and richer flavor typical of Moroccan cuisine.
The whites should be fully opaque and set, while the yolks should still jiggle slightly. Covering the tagine helps steam the tops evenly.
Rating
★ ★ ★ ★ ★ 4.3 (172 votes)
Stephanie Grine

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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