Moroccan Meatball Tagine

Ok … I know that I have cooked this meal in a Tagine, but you can cook it in any heavy based pot. No dramas πŸ™‚ I hope that you love this, it is my Mother in law’s recipe.

This recipe is also delicious with beef mince.

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Ingredients

  • 500 g lamb mince
  • 2 x brown onions, grated
  • 5 x large tomatoes, halved then grated – discarding their skins
  • 1 handful parsley, finely chopped
  • 3 cloves garlic, crushed
  • 3 Tbls olive oil
  • 1 tspn salt
  • 1 tspn pepper
  • 2 Tbls ground paprika
  • 2 Tbls ground cumin
  • Eggs as needed per person

Method

Mix the lamb mince with 1 grated brown onion, half of the chopped parsley, salt, pepper, 1 Tbs of the paprika and the same for ground cumin. Mix well until smooth then roll into small balls and fridge until firm. 1 hour or so…

The sauce…

Grate 5 good sized tomatoes and discard the skin. add the other grated onion and fry in olive oil until they begin to melt a bit. Add the garlic and the other half of the parsley then cook a few minutes. Add the remaining spices and maybe 2 cups of water and cook covered stirring occasionally until thickened and yummy. Add the balls and cover for about 20 minutes.

Crack eggs on top then cover until poached

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