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