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Kebab Maghdour - Moroccan Spiced Meat Tagine with Eggs

Kebab Maghdour, meaning 'betrayed kebab,' is a traditional Moroccan tagine known for its simplicity and rich flavors. This dish is a staple in Moroccan households, often prepared as a quick yet satisfying meal for unexpected guests. Tender cubes of lamb, veal, or beef are simmered in a fragrant onion-based sauce infused with warm spices like ginger, cinnamon, and paprika. The sauce reduces to a luscious, thick consistency, coating the meat in deep, aromatic flavors. The dish is finished with eggs, either fried separately or poached directly in the sauce, adding a creamy richness that complements the savory meat. Kebab Maghdour is best enjoyed with crusty bread to soak up the flavorful sauce. Whether served as a comforting family meal or a centerpiece for a casual gathering, this tagine embodies the essence of Moroccan cuisine—bold spices, slow-cooked tenderness, and a touch of indulgence.

Main | Moroccan | Gluten-Free | Halal | Braised Meat Dish | Pot | Tagine Pot | Lamb | Olive | Pine Nut | Tomato | Braising | Searing | Casual Gathering | Slow
Time to complete

Prep

15min

Cook

30min

Wait

1h

Total

1h 45min

Ingredients (Makes 6 portions)

Ingredients

  • 1 kg (2.2 lbs) boneless leg of lamb, veal, or beef, cut into 2.5 cm (1 in) cubes
  • 1 medium onion, grated or finely chopped
  • 2 to 3 cloves garlic, grated or finely chopped
  • ½ tsp ground ginger
  • ¼ tsp ground black and white pepper
  • 2 tbsp chopped flat-leaf parsley and coriander
  • 1 tbsp vegetable oil
  • 2 medium onions, finely chopped
  • 3 tbsp mixed vegetable and olive oil
  • ½ tsp ground ginger
  • 1 tsp salt, or to taste
  • 1 cinnamon stick (optional)
  • 1 tbsp ground sweet paprika (or half smoked paprika and half sweet paprika)
  • 2 tbsp chopped flat-leaf parsley
  • 1 tsp smen (or ghee)
  • 2 tbsp butter
  • 3 to 6 eggs (½ to 1 egg per person)

For Serving/Garnishing

  • 6 tbsp olive oil (for frying eggs, if using)
  • 1 tbsp chopped flat-leaf parsley or coriander
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 5
  • Fiber: 1
Directions

Marinating the Meat

  • 1. In a bowl, combine the cubed meat with grated onion, garlic, ground ginger, black and white pepper, parsley, coriander, and vegetable oil. Mix well, cover, and let marinate for 1 to 2 hours. If short on time, this step can be skipped.

Cooking the Meat and Sauce

  • 2. In a pot or tagine, heat the mixed vegetable and olive oil over medium heat. Add the finely chopped onions, ground ginger, salt, cinnamon stick (if using), paprika, and parsley. Stir to combine.
  • 3. Add the marinated meat to the pot and cook, covered, over medium heat. Stir occasionally, adding 60 ml (¼ cup) of water if needed, depending on how much liquid the onions release.
  • 4. Simmer until the meat is tender and the sauce has thickened. Cooking time varies based on the cut of meat—tender cuts like lamb leg or beef filet take about 30 minutes, while tougher cuts may require up to 2 hours with occasional water additions.

Finishing the Dish

  • 5. Once the meat is tender, stir in the smen (or ghee) and butter. Adjust seasoning to taste.

Serving Options

  • 6. Serve hot, garnished with chopped parsley or coriander.
  • 7. For fried eggs: Heat olive oil in a pan and fry the eggs separately. Place them atop the tagine before serving.
  • 8. For poached eggs: Crack the eggs directly into the simmering sauce, cover, and cook until the whites are set and the yolks are slightly runny. Spread the whites gently into the sauce to help them cook evenly.
Cookix's Secrets

Alternative Cooking Methods

  • Prepare in a slow cooker for a hands-off approach, allowing the flavors to develop over several hours.

Alternative Proteins

  • Substitute lamb or beef with chicken thighs for a lighter variation.

Bold Flavor Enhancements

  • Incorporate a pinch of saffron or ras el hanout for a deeper Moroccan spice profile.

Egg Preparation

  • Poaching eggs directly in the sauce enhances flavor, while frying separately allows for a crispier texture.

Healthier Version

  • Use lean cuts of meat and reduce the butter and smen for a lower-fat version.

Meat Selection

  • For quicker cooking, use tender cuts like lamb leg or beef filet. Tougher cuts require longer simmering and occasional water additions.

Regional Ingredient Substitutions

  • Replace smen with ghee or unsalted butter if unavailable.

Seasonal Tweaks

  • Add seasonal vegetables like carrots or bell peppers for extra texture and flavor.

Serving Suggestions

  • Serve with crusty bread or Moroccan khobz to soak up the flavorful sauce.