Kashmir x Morocco
Rogan josh kefta tagine
Meatballs in a rogan josh gravy, eggs cracked in at the end. The valley and the medina, simmering together.
60 minTime
39 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original619kcalsame
39 gproteinsame
5 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the mince with the grated onion, garlic, half the fennel, 1 tsp chilli, cumin, cinnamon, half the coriander, mint and salt. Knead 2 minutes and roll into 20 balls. Chill 10 minutes.
- 2Heat the mustard oil in a tagine or heavy lidded pan on high heat until it just smokes, then lower to medium. Brown the kefta 5 minutes and lift out.
- 3Add the whole spices, asafoetida and sliced onion and cook 6 minutes on medium heat. Stir the rest of the chilli into 2 tbsp water and add it.
- 4Lower to low heat and add the curd a spoonful at a time, stirring constantly, for 3 minutes.
- 5Add the tomato puree, dry ginger, remaining fennel and water. Simmer 5 minutes, return the kefta, cover and cook on low heat 20 minutes until no pink remains inside.
- 6Make 4 gaps, crack in the eggs, cover and cook 6 to 8 minutes on low heat. Scatter the remaining coriander.
Serve it like this
Serve in the pot. Tear warm bread and tuck it around the rim, keep the yolks visible, and finish with a pinch of chilli and torn coriander.
