Classic Kafta Tajine with Vegetables

1.In a large mixing bowl, combine the ground meat, finely grated onion, minced garlic, chopped parsley and cilantro, ground cumin, paprika, cinnamon, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated.

2.Shape the mixture into small, oval-shaped meatballs (kafta), about 1.5 inches long and 1 inch thick. Set aside.

3.In a large heavy-bottomed pot or traditional tajine, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion rings and sauté until translucent and lightly golden, about 5 minutes.

4.Add the chopped tomatoes to the pot and cook for another 5 minutes until they soften and release their juices.

5.Layer the vegetables (potatoes, green and red bell peppers, zucchini) evenly over the tomato and onion base. Sprinkle the turmeric, ground ginger, cayenne pepper (if using), and a pinch of salt and pepper over the vegetables.

6.Place the kafta meatballs gently on top of the vegetables in a single layer.

7.Drizzle the remaining 1 tablespoon of olive oil over the meatballs and vegetables.

8.Pour 1 cup of water or beef broth carefully into the pot, avoiding washing off the spices from the meatballs.

9.Cover the pot with a tight-fitting lid and reduce heat to low. Let the tajine simmer gently for 45 to 50 minutes, or until the vegetables are tender and the meatballs are cooked through. Avoid stirring to keep the shape of the meatballs intact.

10.Check occasionally to ensure there is enough liquid; add a little more water or broth if necessary to prevent burning.

11.Once cooked, remove from heat and let the tajine rest for 5 minutes before serving.

12.Garnish with fresh cilantro and parsley sprigs and serve with lemon wedges on the side for squeezing over the dish.

13.Serve the Classic Kafta Tajine hot, ideally with warm crusty bread or traditional Moroccan couscous.