My lamb kefta and egg tagine recipe is inspired by a dish from Moroccan chef Hassan M’Souli who served a his version at Manly restaurant Out of Africa. I love eggs and I love the way this dish looks with them cooking in the sauce as it arrives at the table. A mainstay of Moroccan cooking, tagines are both a finished dish and the cooking vessel in which the food is prepared and served; you could use a large frying pan with a lid as an alternative. While couscous or flatbread is traditional, I like to serve my tagine with steamed basmati rice (burghul with vermicelli is great too – see video below). I also like yoghurt and harissa (Moroccan chilli paste) on the side, plus a glass or two of Tahbilk Grenache Shiraz Mourvedre – I find the spice and fruit in this wine work wonderfully with the tagine’s flavours.
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