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Moroccan Style Spiced
Meatball & Egg Tagine
Prep 15 minutes / Cook 20 minutes
Serves 4
1 lb (500g) boneless beef chuck, cut into
¾in (2cm) pieces
1 slice day old bread, crust removed, torn into
small pieces
2½ tablespoons chopped fresh flat-leaf parsley
2½ tablespoons chopped fresh mint leaves,
plus 1 tablespoon extra to garnish
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
5 eggs
2 tablespoons oil
1 onion, peeled, roughly chopped
2 cloves garlic, crushed
28oz (800g) can diced tomatoes
Toasted Turkish flat or pita bread, to serve
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1. Preheat oven to 400°F/200°C no fan
2. Assemble the food processor with bowl, spindle
3. Place bread, parsley, mint, 1 teaspoon cumin,
4. Add 1 tablespoon oil in a large, deep ovenproof
5. Assemble the cleaned and dried food processor
6. Heat remaining oil in the frying pan over medium
7. Make four wells in the tomato mixture. Carefully
Swap beef for boneless lamb shoulder or lamb leg. For
a little extra spicy kick add 1 finely chopped red chilli
with the garlic and spices.
(350°F/180°C fan-forced).
and S-blade. Add beef into bowl and secure lid.
Process for 10 seconds or until minced. Transfer
to a bowl.
½ teaspoon paprika, ½ teaspoon cinnamon and
allspice into processing bowl and secure lid.
Process for 10 seconds or finely chopped. Return
beef mince to processing bowl and add 1 egg.
Pulse until mixture is combined. Form tablespoons
mixture into meatballs.
frying or cast iron skillet over medium high heat.
Cook meatballs, in batches, for 8 minutes or until
browned and almost cooked through, add more oil
to the pan if required. Transfer to a large plate.
with spindle and S-blade. Place onion into bowl
and secure lid. Process for 10–15 seconds or until
finely chopped.
heat. Add onion and cook, stirring for 8 minutes or
until golden brown. Add garlic, remaining cumin,
remaining paprika and remaining cinnamon
Cook, stirring, for 30 seconds or until fragrant.
Add tomatoes. Bring to a simmer over medium
heat. Reduce heat to low and simmer for 8 minutes
or until thickened slightly. Add meatballs.
Stir until coated.
crack remaining eggs into each well. Bake for
10–12 minutes or until eggs whites are just set and
yolks are still a little runny. Garnish with extra mint
and serve with toasted Turkish bread.
tIPs
25
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