Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, butternut - kefta and lentil tagine. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
A favorite of children and adults alike, kefta mkaouara (or Mmawra) is a presentation of petite, cherry-sized meatballs in a zesty homemade tomato sauce. Chicken, Butternut Squash Tagine, using chicken legs and thighs, with olives and almonds. Pair with a light red wine such as Pinot Noir and serve with chermoula · Easy Moroccan chicken tagine with butternut squash is a perfect flavoursome family meal taking.
Butternut - Kefta and Lentil Tagine is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Butternut - Kefta and Lentil Tagine is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have butternut - kefta and lentil tagine using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Butternut - Kefta and Lentil Tagine:
- Prepare 1kg Butternut cubes
- Make ready 1 bunches Coriander
- Get 1 can chopped tomatoes
- Get 1 small can Tomato paste
- Get 1 small can tomato puree
- Make ready ½ kg Brown lentils or 2 cans store bought
- Make ready 2 Onion chopped finely
- Take 1 tbsp Garlic paste
- Take 2 tbsp ground Cumin
- Take 1 tsp Turmeric
- Get 2 - 3 tsp Red chilli powder
Poached eggs are a traditional but optional addition. Moroccan Kefta Tagine with Tomato Sauce - Kefta Mkaoura (Mkawra). Combine the butternut with the cooked lentil mixture. Transfer the filling to a large oven-proof dish.
Steps to make Butternut - Kefta and Lentil Tagine:
- Butternut - Kefta and Lentil Tagine - - Make your favourite meatball recipe. - - Make meatball shapes, place on a baking tray, drizzled with olive oil and bake for 10 mins. Don’t over bake (Oven temperature at 180*c).
- Method - - Braise the onions till golden brown, then add the garlic braise a few minutes further before adding all the spices. Cook, for 1-2mins. - - Then add the coriander, tomatoes, tomato paste, tomato puree and sugar. Leave to simmer for 10 mins then add the butternut and lentils. Add the chicken stock and leave to cook till butternut is tender but not mushy. - - Add the meatballs & stir gently, cook for a further 10 -15 mins, to incorporate all the flavors.
- Garnish with the rest of the coriander. - Serve with Ciabatta or Jasmine Rice. - ENJOY! 💜 - - NOTES: I liquidized half the coriander with the tomatoes, tomato paste, tomato puree & sugar.
For the egg custard topping, whisk together all the ingredients. Pour over the lentil filling and place the bay leaves on top. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I have adapted a recipe from Sainsbury's online magazine replacing the lamb with pieces of marinated and baked tofu and tempeh.
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