Moroccan Sauce for Kefta
Prepare your recipe for kefta meatballs. Let them simmer for at least an hour in this spicy tomato-based sauce.
Yield
4 servingsPrep
10 minCook
82 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
tomatoes, canned
diced, drained (reserve liquid) |
|
| 2 | tablespoons | tomato paste |
|
| 1 | cup |
yellow onion
minced |
|
| 3 | tablespoons | olive oil |
|
| 3 | cloves |
garlic
crushed |
|
| 1 | teaspoon | paprika |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon | kosher salt |
|
| 2 | tablespoons |
italian parsley
fresh, finely chopped |
|
| 2 | teaspoons |
coriander seeds
ground |
|
| ¼ | teaspoon | cayenne pepper |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
Heat oil in saucepan over medium heat; add the minced onion and garlic. Sauté briefly, 1 to 2 minutes. Mix in the tomatoes, tomato paste, ½ cup of the reserved tomato juices, and the rest of the spices and herbs. Stir well and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes (sauce will be reduced and thicker). Stir in a little water (about ¼ cup) and add your cooked kefta. Cover; reduce heat to low and simmer at least one hour, stirring occasionally, until sauce is very thick (add more water to pan, if necessary, to avoid the kefta from burning to the bottom of the pan).
This is delightful served with couscous, a vegetables and warmed pita.
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