Saturday, April 24, 2010

Moroccan Beef Meatball Tagine - Adapted from Bon Appetitit

A tagine is a Moroccan stew. For the meatballs: Mix together in a bowl 3/4 lb. lean ground beef (lamb might be good as well), 1/4C diced onion, 1/4C bread crumbs, 1/4C chopped cilantro, 1 slightly beaten egg, 1 clove minced garlic, 1/2t turmeric, 1/4t cayenne pepper, 1/4t ground cinnamon, 1/4t ground nutmeg, 1/4t black pepper, 1/4t salt and 1/8t ground ginger. The best way to mix is to knead it with your hands. Once the ingredients are well mixed, form the meat into 1 in dia. balls and set aside. (this makes about 2 doz. meatballs)
For the stew: Saute 1 large diced onion in 1T olive oil. When the onions are tender, add 2 cloves minced garlic, 1 whole cinnamon stick, 1/2t tumeric and 1/8t saffron threads. Heat gently and stir for a couple minutes and then add 1C beef stock, 1 - 14oz. can of diced tomatoes, with juice, and 1/4C raisins. Bring the mix to a low simmer and add 1C carrot slices and the meatballs being careful not to break them. Sprinkle on another 1/4C chopped cilantro. Cover and simmer until the meatballs are done, about 30 min. Just before serving stir in some whole spinach leaves (a good handful because it shrinks on cooking). Serve with couscous. You can add more cilantro and squeeze fresh lemon over the top if you wish. Very tasty stew that we served with a nice red wine.



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