Meatball Tagine With Herbs and Lemon
eri
03:55
< 4 hours
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African
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Beef
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Easy
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Ground beef
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Lamb/sheep
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Low carb
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Low in...
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Low sodium
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Main dish
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Meat
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Moroccan
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Time to make
Edit
Meatball Tagine With Herbs and Lemon
Time: 1 hrs 20 mins
Ingredients
- 1/2 onion, roughly chopped
- 3 tablespoons Italian parsley, roughly chopped
- 2 slices white bread, crusts removed
- 1 egg
- 18 ounces ground lamb or 18 ounces ground beef
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon fresh ground black pepper
Directions
- 1 Prepare the meatballs: put the onion and parsley in a food processor and process until finely chopped.
- 2 Tear the bread into pieces, add to the onion, along with the egg, and process briefly.
- 3 Add the meat, cumin, paprika, pepper and 1 teaspoons salt and process to a thick paste, scraping down the side of the bowl occasionally.
- 4 Alternative preparation: grate the onion, chop the parsley, crumb the bread, and add to the meat in a bowl with the remaining ingredients. Knead until the mixture is paste like in consistency.
- 5 With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.
- 6 Prepare the sauce: heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
- 7 Add the paprika, turmeric, cumin and chili or cayenne pepper, and cook for 1 minute, stirring.
- 8 Add the chicken stock and cilantro and bring to a boil.
- 9 Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes.
- 10 Add most of the parsley and the lemon juice and season, if necessary. Return to a boil and simmer for 2 minutes.
- 11 If using preserved lemon, add now.
- 12 Transfer to a tagine or bowl, and sprinkle with remaining parsley.
- 13 Note 1: author suggests serving with crusty bread. I also suggest rice or couscous.
- 14 Note 2: I substituted a yellow curry powder for the turmeric, as turmeric is a principal ingredient in curry powder.
- 15 Note 3: I sometimes need to add a little additional stock for the sauce, depending on the pot I use.