Saturday, 21 January 2012

Spiced Lamb Meatballs Tagine in Tomato Sauce with Eggs and Coriander

A tagine is a dish from North Africa that is named after the special earthenware pot in which it is cooked. After reading numerous recipes of tagine, I was totally convinced that I needed one. This is an easy Moroccan Meatball Tagine recipe that is big on flavour and spice. I can't count the number of times I've cooked this dish with beef or lamb.  If you are a huge fan of coriander, you will love this dish.

1 tsp chilli flakes
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground cumin
1/2 bunch parsley, finely chopped
1/2 bunch coriander, finely chopped
2 tsp salt
1/2 onion, finely diced and cooked until soft
400g lamb or beef mince
1/2 cu fresh breadcrumbs
7 eggs
2 tbsp oil
1/2 bunch parsley. leaves picked
2 tbsp sumac
6-8 tbsp tomato passata
1 lemon, juiced

-Preheat oven to 200C. Place spices, chopped parsley and coriander, salt, onion, lamb and breadcrumbs into a food processor with 1 egg and whiz together.
-Roll lamb mixture into round shapes, coat in parsley and coriander leaves and sprinkle with sumac.
-Heat 2 tbsp of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove and set aside.
-Spoon passata into the tagine, place meatballs on top and crack 6 eggs over the top and bake in theoven for 12 mins or until the eggs are cooked to your liking.
-Squeeze over lemon and serve.

Recipe adapted from Karen Martini.

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