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Add a photothis recipe is from cooking Maroccan
Ingredientes
- 700g minced lamb
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoons flat leaf parsley finely chopped
- 2 tablespoons coriander finely chopped
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt and pepper
- 2 tablespoons oil
- for the sauce:
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 800g chopped tomatoes
- 2 teaspoons harissa
- 4 tablespoons coriander chopped
- 4 eggs
Direcciones
- put the lamb, onion, garlic, herbs and spices in a bowl and mix well
- season with salt and pepper
- roll tablespoons of the mixture into balls
- heat the oil in a tagine over medium to high heat
- add the meatballs in batches and cook, turning occasionally, for 8 - 10 minutes or until browned all over
- remove the meatballs and set aside in a bowl
- wipe the tagine with paper towels
- to make the sauce heat the olive oil in the tagine, add the onion and cook over medium heat for 5 minutes or until the onion is soft
- add the garlic, cumin, cinnamon, and paprika and cook for 1 minute, or until fragrant
- stir in the tomato and harissa and bring to the boil
- reduce the heat and simmer for 20 minutes
- add the meatballs, cover and simmer for 10 minutes or until cooked
- stir in the coriander, then carefully break the eggs into the simmering tagine and cook until just set
- season and serve with crusty bread to mop up the juices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 593 | |
| Calories from Fat 402 | 68% |
| Total Fat 45.05g | 56% |
| Saturated Fat 13.74g | 55% |
| Trans Fat 0.18g | |
| Cholesterol 279mg | 93% |
| Sodium 158mg | 7% |
| Potassium 1045mg | 30% |
| Total Carbs 18.19g | 5% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.07g | 5% |
| Protein 32.55g | 52% |
