Tagine Slaoui

Name: Tagine Slaoui (Tagine of Moroccan Meatballs)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 6 sprigs flat-leafed (Italian) parsley, finely chopped; ½ Spanish onion, peeled and chopped; 225 g/½ lb lamb fat, or less, made up to this amount with beef suet, cubed; 225 g/½ lb lamb fat, or less, made up to this amount with beef suet, cubed; 700 g/1½ lb lamb from the leg, cubed; 700 g/1½ lb lamb from the leg, cubed; 1 Spanish onion, peeled and coarsely grated; 450 g/1 lb tomatoes, skinned, seeded and coarsely chopped (generous 3 cups skinned, seeded, and coarsely chopped tomatoes); 4 tablespoons chopped fresh green coriander; 4 tablespoons chopped flat-leafed (Italian) parsley; 4 tablespoons olive oil; 1 clove garlic, peeled and finely chopped; 1 teaspoon sweet red pepper; 300 ml/½ pint (1¼ cups) water; ¼ teaspoon each powdered cumin, hot and sweet red peppers; ¼ teaspoon each powdered cumin, hot and sweet red peppers; 1 generous pinch of 2 of the following: powdered cinnamon, ginger and cardamom; ¼ teaspoon each powdered cumin, hot and sweet red peppers; 1 generous pinch of 2 of the following: powdered cinnamon, ginger and cardamom; 1 generous pinch of 2 of the following: powdered cinnamon, ginger and cardamom; 450 g/1 lb tomatoes, skinned, seeded and coarsely chopped (generous 3 cups skinned, seeded, and coarsely chopped tomatoes); fresh breadcrumbs (optional); ½ teaspoon each hot red pepper, powdered cumin, ginger and saffron; ½ teaspoon each hot red pepper, powdered cumin, ginger and saffron; ½ teaspoon each hot red pepper, powdered cumin, ginger and saffron; ½ teaspoon each hot red pepper, powdered cumin, ginger and saffron

Tagine of Moroccan Meatballs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

700 g/1½ lb lamb from the leg, cubed
225 g/

Africa
Morocco
Marrakech
Main course
Mediterranean

Method

To make sauce, combine ingredients and simmer for 30 minutes, uncovered.
To make kefta, put cubed lamb, lamb fat and onion through the finest blade of your mincer three times. Combine in a large mixing bowl with parsley, salt and pepper to taste, and spices. Mix well. The kefta mixture should be very highly flavoured. (I sometimes add fresh breadc