Quick Kidney and Kefta Tagine

Ingredients

• 500 g Veal kidneys (Cleaned, cut into thin strips then into small dice)
• 4 c. à soupe Olive oil (Divided for cooking the kidneys, the kefta and the tagine)
• 1 pièce White onion (Finely sliced)
• 1 pièce Red onion (Finely sliced)
• 3 pièces Garlic cloves (Crushed or minced)
• 30 g Fresh parsley (Chopped, half at the start, half at the end of cooking)
• 30 g Fresh cilantro (Chopped, half at the start, half at the end of cooking)
• 400 g Ground beef (Can be replaced by ground lamb or turkey)
• 2 pièces Tomatoes (Sliced into rounds)
• 1 c. à café Sweet paprika
• 1 c. à café Ground cumin
• ½ c. à café Hot chili powder (Adjust to taste)
• ½ c. à café Ground black pepper
• 1 c. à café Salt
• 200 g Button mushrooms (Sliced)
• 150 g Cherry tomatoes (Halved)
• 1 pièce Cucumber (Sliced into rounds)
• 5 pièces Radishes (Thinly sliced)
• 150 g Mixed green salad (For the salad base)
• 1 pièce Banana (Sliced)
• ½ pièce Mango (Diced)
• 1 pièce Orange (Juice squeezed, pulp cut into pieces)
• 1 c. à café Orange blossom water (To flavor the fruit salad)

Instructions

1. Cut the kidneys

   Cut the veal kidneys into thin strips lengthwise, then into very small dice. If you have difficulty, ask your butcher to do it.

   Time: PT10M

2. Brown the kidneys

   In a sauté pan, heat 2 tbsp olive oil over medium heat. Add the kidneys and brown them for 10 minutes, stirring occasionally until they change color.

   Time: PT10M

   Temperature: Feu moyen

3. Prepare the aromatics

   Finely slice the white onion, red onion and garlic. Chop the parsley and cilantro. Reserve half of the herb mixture for the end of cooking.

   Time: PT5M

4. Simmer the kidneys with the aromatics

   In the same sauté pan, add the remaining aromatics (onions, garlic, parsley, cilantro) and the reserved kidneys. Cover and simmer over medium heat for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Feu moyen

5. Prepare the kefta meatballs

   In a bowl, combine the ground meat with the remaining aromatics, 1 tsp paprika, 1 tsp cumin, ½ tsp hot chili powder, pepper, salt and 1 tbsp olive oil. Work the mixture with your hands then shape small balls about 2 cm in diameter.

   Time: PT10M

6. Arrange the vegetable bed in the tagine

   At the bottom of the tagine, spread white onion rounds (or a mix of white/red) and tomato slices in an even layer.

   Time: PT5M

7. Cook the kefta

   Place the kefta balls on the vegetable bed, drizzle with olive oil, cover the tagine and cook over medium heat for 20 minutes.

   Time: PT20M

   Temperature: Feu moyen

8. Add the kidneys and reduce the sauce

   Add the kidneys with their sauce to the tagine, stir gently and continue cooking for 5 to 6 minutes over medium heat until the sauce reduces slightly.

   Time: PT6M

   Temperature: Feu moyen

9. Finish with herbs

   Sprinkle the reserved parsley and cilantro over the dish, adjust seasoning if needed.

   Time: PT2M

10. Prepare the green salad

    In a bowl, combine the mixed green salad, sliced mushrooms, cherry tomatoes, cucumber and radishes. Dress with an olive oil, lemon, salt and pepper vinaigrette.

    Time: PT10M

11. Prepare the fruit salad

    Cut the banana, mango and orange into pieces. Mix in a bowl, drizzle with orange juice and add 1 tsp orange blossom water. Refrigerate until serving.

    Time: PT10M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

32 g

Fat

28 g

Fiber

6 g

Ingredient Substitutions

• Instead of Veal kidneys: Lamb kidneys, Beef kidneys
• Instead of Olive oil: Canola oil, Sunflower oil
• Instead of White onion: Shallot
• Instead of Red onion: Shallot
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Fresh parsley: Cilantro
• Instead of Fresh cilantro: Parsley
• Instead of Ground beef: Ground lamb, Ground turkey
• Instead of Tomatoes: Cherry tomatoes halved
• Instead of Sweet paprika: Smoked paprika
• Instead of Ground cumin: Cumin seeds (to toast)
• Instead of Hot chili powder: Spicy paprika, Chili flakes
• Instead of Ground black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Button mushrooms: Shiitake mushrooms, Oyster mushrooms
• Instead of Cherry tomatoes: Small round tomatoes
• Instead of Cucumber: Raw zucchini
• Instead of Radishes: Red turnip
• Instead of Mixed green salad: Arugula, Young spinach
• Instead of Banana: Mango
• Instead of Mango: Pineapple
• Instead of Orange: Mandarin
• Instead of Orange blossom water: Orange blossom water (liquid)

Equipment Needed

• Tagine (or cast-iron Dutch oven)
• Sauté pan
• Chef's knife
• Cutting board
• Wooden spoon
• Slotted spoon (optional)
• Mixing bowl
• Measuring cup

Critical Steps — Do Not Skip

• Brown the kidneys properly to achieve a nice color and firm texture.
• Reduce the kidney sauce to achieve a glossy consistency.
• Form the kefta balls without overworking the meat.

Chef Tips from the Video

• Use flat-leaf parsley and fine-leaf cilantro for a stronger aroma.
• For a more authentic flavor, add a pinch of ras el hanout at the end of cooking.
• Serve the tagine with lightly toasted Moroccan bread (khobz) to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store the tagine in an airtight container for 2 to 3 days in the refrigerator.

Freezer: The tagine freezes well for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the kidney sauce and refrigerate it for 24 h before adding it to the tagine.
• Shape the kefta balls the day before and keep them chilled; they will hold for 12 h.