Moroccan Lamb Tagine With Meatballs, Eggs & Vegetables
Lamb is a popular dish in North African cuisine and is often prepared as a stew in a tagine, which is a round clay pot with a pointed or dome-shaped lid. Tagines distribute the heat in a nice and even way, thus creating very tender meat that will leave your mouth watering! To serve, simply place the tagine directly on the table and treat your guests to a beautiful meal.
For the lamb meatballs:
- 12 oz ground lamb
- ½ onion, finely grated
- 2 garlic cloves, finely grated
- 1 thumb-sized piece of ginger, grated
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp chopped cilantro
- 1 pinch of cinnamon
- ½ tbsp paprika
For the sauce:
- 2 tbsp olive oil
- 1 green bell pepper, diced
- 1 onion, diced28 oz tomatoes, chopped
- 1 tbsp tomato paste
- 1 tbsp ras el hanout seasoning
- 1 tsp salt
- 4 eggs
1. Add the onion, garlic, ginger, salt, pepper, cilantro, paprika, and cinnamon to the ground lamb and mix well.
2. Form 12 meatballs (about 2 tbsp of the lamb mixture per ball) and fry them in a bit of olive oil in the tagine pot.
3. Add the chopped peppers and onions to the meatballs and let everything cook together. Add the tomato paste, salt, ras el hanout seasoning, and chopped tomatoes to the pot and mix well. Place the lid on the pot and let simmer for 20 minutes.
4. Crack 4 eggs in the pot, put the lid back on, and let cook for another 5 minutes. Serve with couscous or bulgar for a true explosion of flavor.
If you're looking for an exotic way to spice up dinner, this spiced dish is the way to go. See you in Casablanca!
You can find the recipe for the Tabbouleh Tarts featured in the bonus video here.