Tagine of meat balls

Mince twice or liquidise 2 lbs beef with:

4 oz beef fat

2 larges onions

2 cloves of garlic

1 sprig parsley

1 sprig coriander

Then add to this mince:

1 tbsp sweet pepper – paprika

1/2 tsp hot pepper (optional)

1 tsp cumin

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

Knead with the hands then leave to marinade for 30 min in a cool place. Then damp your hands and roll the mince between the palms into balls the size of a large billiard ball.

Place in a tagine or round, ovenproof dish:

2 oz butter

2 lbs tomatoes, peeled, depipped and diced

3 peppers, seeded and coarsely chopped

1 tbsp sweet pepper paprika

1/2 tsp cumin

1 sprig parsley, chopped

1/2 tsp cinnamon

1/2 glass water

Boil for 5 or 10 min before adding the meat balls which you then cook, uncovered, over gentle heat for a further 5 or 10 min. spread out the meat balls evenly in the tagine and break in 8 eggs around the edge of the dish. They will cook in just a few minutes.


Braised meat « m’kfoul »

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