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madbakerThis week's Resolution Recipe: Kefta Tagine (Moroccan Meatball Stew).
Meatballs:
1 lb ground lamb
2 Tbsp chopped parsley
1 Tbsp chopped cilantro
1/2 tsp cumin
1/2 cup chopped onion
1/4 tsp cayenne pepper (I used smoked paprika)
2 Tbsp olive oil for pan-frying
Sauce:
2 cloves garlic (Ha! I used... more.)
2 onions, peeled and chopped
1 bell pepper, ditto
1 bunch parsley, chopped
2 lbs tomatoes, ditto ditto
1 tsp cumin
1 tsp pepper
1/2 tsp cinnamon
2 Tbsp fresh lemon juice
1/4 tsp cayenne pepper (I used chipotle)
pinch salt
6 eggses
Combine the meatball ingredients and form into 1" balls with wet hands. Heat a 6-quart casserole and add the olive oil. Brown the meatballs and then remove, leaving the oil in the pot. Set the meatballs aside.
Add the garlic, onions, and bell pepper to the pot. Sauté until the onion is clear. Add the remaining sauce ingredients and simmer, covered, for 30 minutes until the sauce has cooked down to a thick gravy. Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully break the eggses into the sauce and poach for a few minutes (don't overcook the eggses). Serve at once directly from the pan.
What worked: It was okay. Like a shakshuka, but with a cinnamon hit.
What didn't: The meatballs didn't hold together - I tried to compact them but clearly failed. I ended up leaving them in the sauce the whole time and accepting that it would just be a meaty sauce.
Will I make it again? Meh, not impossible but we like shakshuka better.
Meatballs:
1 lb ground lamb
2 Tbsp chopped parsley
1 Tbsp chopped cilantro
1/2 tsp cumin
1/2 cup chopped onion
1/4 tsp cayenne pepper (I used smoked paprika)
2 Tbsp olive oil for pan-frying
Sauce:
2 cloves garlic (Ha! I used... more.)
2 onions, peeled and chopped
1 bell pepper, ditto
1 bunch parsley, chopped
2 lbs tomatoes, ditto ditto
1 tsp cumin
1 tsp pepper
1/2 tsp cinnamon
2 Tbsp fresh lemon juice
1/4 tsp cayenne pepper (I used chipotle)
pinch salt
6 eggses
Combine the meatball ingredients and form into 1" balls with wet hands. Heat a 6-quart casserole and add the olive oil. Brown the meatballs and then remove, leaving the oil in the pot. Set the meatballs aside.
Add the garlic, onions, and bell pepper to the pot. Sauté until the onion is clear. Add the remaining sauce ingredients and simmer, covered, for 30 minutes until the sauce has cooked down to a thick gravy. Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully break the eggses into the sauce and poach for a few minutes (don't overcook the eggses). Serve at once directly from the pan.
What worked: It was okay. Like a shakshuka, but with a cinnamon hit.
What didn't: The meatballs didn't hold together - I tried to compact them but clearly failed. I ended up leaving them in the sauce the whole time and accepting that it would just be a meaty sauce.
Will I make it again? Meh, not impossible but we like shakshuka better.
