As my initial post, I thought I would share the first of a few dishes that I have prepared recently.

Morrocan Ketfa Tajine

For the Keftas

1 1/2 lbs            Ground Lamb or Lean Beef

1/4 cup              Finely chopped Onion

1/4 cup each      Chopped Cilantro and Mint

1/4 cup              Finely chopped Almonds

1                       Egg lightly beaten

1/4 cup              Bread Crumbs

1 1/2 tsp            Finely minced Garlic
2 tsp                  Whole cumin seed

1/2 tsp               Tumeric Powder

1/4 tsp               Cinnamon

1/4 tsp               Allspice powder

1/2 tsp               Salt

1/4 tsp               Cayenne Pepper

Other ingredients

1 large               Onion sliced in wedges

1 can                 Fire Roasted tomatos lightly pureed

1                       Carrot julienned

1 cup                 Mixed Olives

1 pinch              Saffron

1 tsp                  Finely Minced Garlic

1/2 tsp               Tumeric Powder

1/4 tsp               Cinnamon

1/4 tsp               Allspice powder

1/2 tsp               Salt

2 Tbsp                Olive Oil

Heat a small heavy bottom frying pan over medium high heat.  Add cumin seeds to pan (do not add any oil), and toss until the seeds start to brown slightly and begin to give off an aromatic hint.  Remove promptly to a mortle and pestle or a spice grinder bowl and grind to a fine powder.  Divide into equal measurements.

Soak the Sffron strands in 3 Tbsp of warm water for 10 minutes.

To make Keftas
Mix together all ingredients, including one half of the cumin powder, in a large bowl.  Roll into balls around 1" in diameter.

Add 2 Tbsp Olive Oil to a Tagine or covered heavy Dutch Oven.  Add Keftas.  Add Onion wedges.  Mix together Tomatos with Garlic, Tumeric, Cinnamon, Allspice, Salt and the remaining cumin powder and spoon over other ingredients.  Top with Olives and Carrots.  Pour Saffron and it's soaking liquid over the top of the dish.  Cover with Lid.

Although this could be done on a stove with a heat diffuser at lowest setting, I prefer to place the Tagine in the oven at 225F (105C).  Allow to cook for at least 1.5 hours however 2-3 hours is preferred.  Try not to open the Tagine or cooking vessel during cooking.

Serve over Steamed Couscous with soft Flatbread or Crusty French bread.