Moroccan Meatball Tagine

600 g ground beef or lamb
1 big yellow onion
4 sliced of bread loaf
3 stalk parsley
1 tsp cumin
1 tsp salt
1/2 tsp paprika 
1 egg
1/2 tsp coriander powder
1/2 tsp black pepper

1 1/2 cup chicken stock
4 tbsp lemon juice
1/2 tsp cayenne pepper
1 /2 tsp cumin powder
1/2 turmeric powder
Coriander leaves
4 tbsp butter or oil
1 small onion

1. In a food processor put the bread onion and parsley

2. In a bowl put the beef and egg then pour in the mixture of onion,bread and parsley. MIX well to combine.

3. With moistened hands shape the mixture into a ball. Cover a d refrigerate.

To make the sauce
  1. Heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
  2. Then add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.
  3. Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. Add most of the parsley and lemon juice and season further if necessary.
  4. Return to a boil and simmer for 2 minutes.

Transfer to a tagine or bowl, sprinkle with the coriander leaves, and serve hot.

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