This tagine is one of my family’s all time favourite meals. It is quite simple to put together & always receives many compliments.
This dish really is a true taste of North Africa!
For the meatballs:
- 1/2 onion, roughly chopped
- 3 tablespoons fresh parsley, roughly chopped
- 2 slices white bread, roughly torn
- 1 egg, beaten
- 15 ounces ground lamb
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ras el hanout
- 1 teaspoon olive oil for frying
For the sauce:
- 4 teaspoons olive oil
- 1/2 onion, finely chopped
- 1/2 teaspoon hot paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ras el hanout
- 3 cups water
- 1 chicken stock cube
- 1 can chickpeas, rinsed & drained
- 3 tablespoons fresh coriander, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons lemon juice
- 1/2 small preserved lemon (pulp removed & well rinsed), finely chopped
- 1 beaten egg
- Place all the meatball ingredients in a food processor & pulse until you have a thick paste.
- With wet hands, roll paste into balls about the size of a small walnut.
- Quickly fry the meatballs in a little oil until they are sealed all over. Set aside.
- Make the sauce by frying off the onion in a large dutch oven or casserole pot, then adding all the ingredients & the meatballs(except lemon juice, egg & fresh herbs). Cover & cook on a medioum heat for 1 hour.
- After one hour, check the seasoning & remove lid & cook to reduce the sauce. Once you have a thick sauce, mix the beaten egg with the lemon juice & a tablespoon of sauce. Mix together then pour back into the pot & mix well, add the herbs & cook for 2 minutes.
- Serve with lots of crusty bread or cous cous & a fresh salad.
- If you have a tagine to cook this dish in, use just 2 cups of water & cook on a low-medium heat for 4 hours.
- Beef or chicken can also be used in place of the lamb.