Moroccan Lamb Meatball Tagine

Name: Moroccan Lamb Meatball Tagine
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters fresh breadcrumbs; 355 milliliters canned or homemade low-sodium beef broth; 794 grams whole tomatoes, drained; 118 milliliters medium carrot, peeled and thinly sliced on a bias (about; 2 Tbsps flour; 2 Tbsps chopped fresh cilantro, plus 1/4 cup, roughly chopped; 1 Tbsp chopped fresh mint, plus 10 leaves, roughly chopped; 2 medium cloves garlic, chopped (about 2 teasopons); 2 Tbsps golden raisins; 454 grams ground lamb; 59 milliliters milk; 2 Tbsps olive oil, divided; 4 servings Freshly cracked black pepper; 3 teaspoons ras el hanout, divided; 4 servings Sea salt; 2 Tbsps shallot, finely minced (about , and 4 shallots, sliced (about 1/2 cup); 1 Tbsp tomato paste; 1 egg (beat one whole egg and use half)

You can never have too many main course recipes, so give Moroccan Lamb Meatball Tagine a try. This recipe serves 4. One portion of this dish contains about 28g of protein, 36g of fat, and a total of 585 calories. 191 person have tried and liked this recipe. Head to the store and pick up breadcrumbs, shallot, flour, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 350°F. In a large bowl, stir together the breadcrumbs and milk until the milk is absorbed into the bread.

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Breadcrumbs

Bread

Milk

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Bowl

Oven

Add the egg.

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Egg

Add 1 shallot, finely minced, 1 tablespoon chopped mint, 2 tablespoons chopped cilantro, 1 1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper. Stir together until combined.

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Salt And Pepper

Ras El Hanout

Cilantro

Shallot

Allspice

Mint

Add the lamb, and gently toss together until evenly mixed. Divide the mixture into 8 meatballs.

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Meatballs

Lamb

Place the meatballs on a plate with the flour, and dust on all sides. Reserve the excess flour.

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Meatballs

All Purpose Flour

In a saute pan, heat 1 tablespoon olive oil over medium to medium-high heat until the oil shimmers.

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Olive Oil

Cooking Oil

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Frying Pan

Add the floured meatballs into the hot oil and brown on all sides, about 5 minutes total. Set the meatballs aside, and lower the heat.

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Meatballs

Cooking Oil

Add the shallots, season with salt and pepper, and sauté on medium-low for until soft, about 10 minutes, stirring frequently.

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Salt And Pepper

Shallot

Add the garlic and carrot, and stir in the hot pan until you smell the garlic, about 30 seconds.

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Carrot

Garlic

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Frying Pan

Add the reserved flour, and toss to coat the vegetables in the flour.

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Vegetable

All Purpose Flour

Add the tomato paste, the drained tomatoes, the beef broth, the remaining 1 1/2 teaspoons of ras el hanout, and the raisins. Stir to combine, breaking up the whole tomatoes. Bring the liquid to a boil.

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Tomato

Ras El Hanout

Tomato Paste

Beef Broth

Raisins

Add the meatballs back into the stew, and top with the remaining mint, cilantro, and olive oil.

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Meatballs

Olive Oil

Cilantro

Mint

Stew

Place a lid on the pot, and bake in the oven for 30 minutes. After half an hour, place the pot over medium heat, and boil until the sauce is very thick, 2 to 5 minutes.

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Sauce

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Oven

Pot