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Quick Kidney and Kefta Tagine
An express Moroccan tagine combining tender veal kidneys and spicy kefta meatballs, served with a crunchy green salad and a fragrant orange blossom fruit salad. Ideal for a family weekday meal.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Watch out for hot oil when browning the kidneys.
- • Handle raw meats with separate utensils to avoid cross-contamination.
- • Ensure the kidneys reach an internal temperature of at least 70 °C.
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