The beauty of Tajine de Kafta lies in its simplicity and the depth of its flavor. The key is to create well-seasoned meatballs and a rich, fragrant sauce. You can easily adjust the level of spice to your liking by adding more or less cayenne pepper or harissa. While a traditional tagine pot is ideal for this dish, a heavy-bottomed pot or a Dutch oven will work just as well. The process is straightforward, making it an excellent choice for a weeknight dinner that feels special. This recipe guides you through creating a classic Tajine de Kafta that is both authentic and incredibly delicious.
In a large bowl, combine the minced meat, grated onion, finely chopped parsley and mint, cumin, paprika, salt, and pepper. Use your hands to mix everything thoroughly until the ingredients are well combined. Do not overmix.
Form the mixture into small, bite-sized meatballs, about 2-3 cm in diameter. Set them aside.
In a tagine pot or a heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the grated tomatoes, tomato paste, paprika, cayenne pepper (if using), salt, and pepper. Stir well and let it simmer for about 10 minutes to reduce slightly.
Pour in the water and bring the sauce to a gentle simmer.
Carefully place the kafta meatballs into the simmering sauce. Make sure they are submerged. Cover the pot and let it cook for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir gently once or twice during cooking to prevent sticking.
Remove the pot from the heat. Garnish with a sprinkle of fresh parsley. Serve the Tajine de Kafta hot, either directly from the tagine pot or on a serving dish, accompanied by fresh bread or couscous.