A tagine is a Moroccan stew. In this version, tender beef meatballs are braised with vegetables, then served over herbed couscous.

Ingredients:

Meatballs:

  • 675 gm ground beef (20% fat)
  • 1/3 cup coarsely grated onion
  • 1/3 cup panko (Japanese breadcrumbs)*
  • 1/4 cup chopped fresh cilantro
  • 1 large egg, beaten to blend
  • 2 garlic cloves, minced
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp coarse kosher salt
  • 1/4 tsp ground ginger

Stew:

  • 1 tablespoon olive oil
  • 3 1/2 cups chopped onions
  • 4 garlic cloves, minced
  • 2 cinnamon sticks
  • 1 teaspoon turmeric
  • 1/8 teaspoon saffron threads, crumbled
  • 2 cups beef broth
  • 1 500ml can diced tomatoes in juice
  • 1/4 cup golden raisins
  • 2 cups 1.25cm -thick carrot slices (cut on diagonal)
  • 1/4 cup chopped fresh cilantro plus additional for garnish
  • 450ml package baby spinach leaves
  • Couscous with Fresh Cilantro and Lemon Juice
  • Lemon wedges (for garnish)

Direction:

For meatballs:

  • Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 3.8cm meatballs. Organize meatballs on sheet.

For stew:

  • Heat oil in heavy ovenproof pot over medium heat. Mix onions; sauté about 10-15 minutes.
  • Add garlic, cinnamon, turmeric, and saffron; stir 2-3 minutes. Add broth, tomatoes with juice, and raisins.
  • Preheat oven to 175°C. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge.
  • Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes.
  • Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks.
  • Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
Tagged: Stuart