Couscous and Other Good Food from Morocco
Meatball Tagine with Spices and Lemon (Tagine Kefta Emshmel)
Page 251
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
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Peckish Sister from Central, FL
I used the ground lamb option for these relatively quick and delicious meatballs in a savory sauce. However the contrast between these hard meatballs and the oh-so tender Ukrainian horseradish stuffed pork-beef meatballs I had cooked a month or so earlier was startling. Like Wester, I did not bother to regrind the already finely ground lamb I used. This was one of the most straight forward main dish recipes of Ms Wolfert that I have cooked.
wester from Soesterberg, Utr
This was lovely. The method is very simple: poach some lamb meatballs in a broth of spices (and onion and parsley). The meatballs don't even need to be browned. I hadn't really expected much, but it all comes together brilliantly. The meat juices mix with the spices and the lemon that's added at the last moment to make a golden, mildly spicy and very well-balanced sauce. Definitely a keeper.
I did not bother with the re-grinding of the meat mixture - I like my meatballs a bit chunky anyway. I used quite a lot of cumin in the meatballs (the recipe says "to taste") - a full teaspoon.
Start the sauce first - while it's cooking there is plenty of time to make the meatballs.
I tried this with beef too, but I definitely prefer the lamb.
To color the meatballs evenly, it is advisable to turn them once.
(edited 24th September 2012) (0) comment (5) useful
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