Sunday, September 8, 2013

Meatball and Tomato Tagine with Lemon Saffron Couscous

This is a Moroccan stew that is usually cooked in a tagine, I don't own a tagine but this dish can still be cooked just as well without one.  I found this recipe over at the view from the great island and I loved that the meatballs were made with a mix of beef and lamb, as Randal usually won't eat lamb, but mixed with beef I thought I could get away with it, and I did!

1/2 lb ground lamb
1/2 lb ground beef
1 medium onion, minced
1/3 cup parsley, minced
1/3 cup fresh coriander, minced
3/4 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp cayenne pepper
2 Tbsp olive oil, for frying

Mix everything together except for the oil.  Form into 1 inch sized meatballs and brown in the hot oil.  Set aside.

1 28 oz can crushed tomatoes
2 whole tomatoes, chopped
2 cloves garlic, minced
1 onion, finely chopped
1/3 cup fresh parsley, chopped
1 tsp cumin
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp sweet paprika
salt and fresh ground pepper to taste

Place everything in a large saucepan, simmer for 30 minutes.

Add the meatballs to the sauce and simmer for 15 minutes.

Lemon Saffron Couscous
1 lb couscous
2 cups water
1 tsp saffron threads
2 Tbsp olive oil
1/2 tsp salt
juice of 2 lemons
zest of 2 lemons

Place the water and saffron in a large saucepan.  heat until simmering, turn off the heat and let steep for 10 minutes.

Bring water back to a boil, add the lemon juice, lemon zest, oil and salt.  Add in the couscous, stir and turn off the heat, cover and let stand for 10 minutes.

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