Tagine Kefta

AineksetMäärä
(g)
Määrä
(kpl)
Määrä
(tl)
Määrä
(rl)
Määrä
(dl)
EnergiaPHRK
Jauheliha, naudan 10% paistijauheliha400 g    664 kcal76 g0 g40 g0 g
Sipuli 110 g2 kpl  1,2 dl33 kcal1,4 g5,3 g0,2 g1,9 g
Valkosipuli 15 g3,8 kpl   16 kcal1,2 g2,4 g0,1 g0,3 g
Tomaattimurska 400 g  27 rl4 dl118 kcal2,2 g21 g0,8 g7,6 g
Ruokaöljy keskiarvo 14 g 2,8 tl1 rl0,2 dl124 kcal0 g0 g14 g0 g
Kananmunan keltuainen 34% kananmunan massasta 20 g1 kpl   57 kcal3,1 g0 g5 g0 g
Tomaattipyree, Pirkka10 g    8,2 kcal0,3 g1,9 g0,1 g0,1 g
Sokeri 12 g4 kpl3 tl1 rl0,1 dl49 kcal0 g12 g0 g0 g
Pakasteherneet (Pirkka), annos 200g200 g    106 kcal11 g11 g2 g0 g
Korianteri, tuore, annos 20g20 g    4 kcal0,4 g0,8 g0,1 g0,6 g
Kananmuna kuoreton 180 g3,3 kpl   257 kcal23 g0,5 g19 g0 g
Protsku Hiilari RasvaKoko resepti
4 annosta
1381 g    1436 kcal119 g55 g81 g11 g
Ravintosisältö / annos345 g    359 kcal30 g14 g20 g2,6 g
Ravintosisältö / 100g100 g    104 kcal8,6 g4 g5,9 g0,8 g
Ingredients
For the meatballs
500g/1lb 2oz minced beef or lamb
1 onion, very finely chopped
3 garlic cloves, crushed
1 tsp ground ginger
1 tsp ground cumin
½ tsp chilli powder
1 tsp paprika
small handful coriander leaves, finely chopped
small handful flatleaf parsley, finely chopped
1 free-range egg yolk (to bind)
salt and freshly ground black pepper
For the tagine
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp tomato purée
1 x 400g/14oz can chopped tomatoes, drained
2 tsp clear honey
200g/7oz frozen peas
4 free-range eggs
handful parsley, chopped, for garnish

Method
1. Preheat the oven to 200C/400F/Gas
6. 2. For the meatballs, place the beef, onion, garlic, spices, fresh herbs and egg yolk into a large bowl.

Season with salt and freshly ground black pepper and mix well.

Knead with your hands to form a smooth paste.

Roll into walnut-sized balls and set aside.

3. For the stew, in a tagine or heavy-bottomed lidded casserole heat the olive oil, add the onion and sweat until translucent.

4. Add the meatballs and cook until lightly browned on all sides.

Combine the tomato purée with the canned tomatoes and add this to the tagine along with the honey.

Cover and simmer for ten minutes.

5. Add the peas to the tagine or casserole and stir.

Carefully break the eggs onto the top of the stew.

Place the tagine or casserole into the oven and bake until the eggs are cooked to your liking, approximately ten minutes.

6. Garnish with chopped parsley and serve with couscous.