Moroccan Tagine Stew vs. Cabin Junk Food – Confessions Day 37

Here is a similar recipe from my friend Hafid at the Mosaic Cafe in Northampton, MA.

Tagine Kefta by Hafid from Mosaic Cafe, Northampton, MA for EatMed.com
Traditionally served with baguette. Serves 6-8 people

For Kefta:
1 ½ pounds ground beef
1 teaspoon Black pepper
2 teaspoons Cumin
1 teaspoon Chili Powder
½ teaspoon Salt
1 tablespoon chopped fresh Cilantro
2 teaspoons Chopped garlic
1 Tablespoon Paprika
½ onion, minced

1. Mix all ingredients well with your hands until well combined.
2. Make ping pong ball sized meatballs (around 1” diameter)

Main ingredients:
½ cup extra virgin olive oil
2 big onions
2 Tablespoons chopped cilantro
1 ½ teaspoons chopped garlic
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon cumin
½ teaspoon chili powder
1 ½ teaspoons salt
2 zucchini
2 green peppers
2 carrots, sliced rounds
2 tomatoes
¼ head of cauliflower
2 potatoes, cut in 8ths (slices)
1 cup, green beans
1 cup, green peas

1. In a thick pot, add ½ cup olive oil.
2. Saute onions and add 2 tablespoons chopped cilantro, 1 ½ teaspoons chopped garlic.2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon cumin, ½ teaspoon chili, 1 ½ teaspoons salt. Saute for 5 minutes.
3. Add Kefta balls to middle of pot. Add rest of vegetables around kefta.
4. Add all vegetables except for green beans and green peas.. Cover and simmer for 45 minutes.
5. Add green beans and green peas. Cover and cook for another 15 minutes. Make sure it is still moist. (add a little water if needed).
6. Season to taste and serve.

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