Recipes

Moroccan Lamb and Vegetable Meatball Tagine

  • Servings: 6 to 8
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 1/2 tablespoons olive oil, divided
  • 1 cup red onion, finely chopped
  • 1 1/2 lbs. ground lamb
  • 4 large garlic cloves, minced
  • 1 egg
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped
  • 1/3 cup loosely packed fresh mint leaves, chopped
  • 3 Tablespoons fine breadcrumbs
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground pepper
  • 3 Tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 2 large cloves garlic, roughly chopped
  • 2 cinnamon sticks
  • 1 Tablespoon ground cumin
  • 5 medium carrots, cut into 2-inch diagonal pieces
  • 3 medium turnips, peeled and cut into 1/2-inch pieces
  • 1 pound red potatoes, peeled and quartered
  • 1 28-oz can (3 1/2 cups) small-diced tomatoes with juice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon hot Hungarian paprika
  • 2 pinches saffron
  • 1/4 teaspoon ground coriander
  • 2 small zucchini, cut into 2-inch pieces
  • 3 tablespoons cilantro, chopped

Directions

1. In a sautÚ pan over medium-low heat, warm 2 tablespoons olive oil.

2. Add the onions and sautÚ, stirring occasionally, until soft, about 6-8 minutes. Transfer to a large bowl and cool slightly.

3. Add lamb, garlic, eggs, parsley, mint, breadcrumbs, cumin, cinnamon, salt, and pepper to the bowl with the

4. Mix well and form into walnut-sized balls, rolling them very lightly (about 30 pieces).

5. Heat remaining 1 1/2 tablespoons olive oil in a large sautÚ pan over medium heat. Add the meatballs and brown on all sides. Reserve.

6. Heat a large pot over medium heat. When hot, add olive oil, onion, garlic, and cinnamon and cook for 5 minutes. Add cumin and cook, stirring, for 2 minutes.

7. Add carrots, turnips, potatoes, tomatoes, salt, pepper, Hungarian paprika, saffron, and coriander. Bring to a boil, cover tightly, and simmer for 1 hour. The vegetables should be very soft. If the mixture dries out, add a small amount of water to keep it from burning on the bottom.

8. Add zucchini and browned meatballs; cover and simmer 15 minutes. Check meatballs for doneness.

9. Remove cinnamon stick and garnish with cilantro. Serve hot with couscous.
The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
The Chew
Military Makeover
The Balancing Act