Ingredients
- 250 g of ground beef
- 1 clove of garlic, peeled and crushed
- 12 green olives stuffed with pepper
- 1 pinch of garlic powder
- 1 teaspoon chopped parsley
- 2 onions, peeled and sliced into thin strips
- 6 potatoes, peeled and cut into quarters lengthwise
- 1 large tomato, peeled and sliced into small cubes
- 1 tsp ginger
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- 1 spice stock cube
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Preparation
Mix the meat with the garlic, salt and pepper. Divide everything into twelve equal parts and make balls, flatten into circles, put an olive in the center and close the meat on top.
Put the meatballs thus obtained in the tagine or the pot with the onions and garlic then brown in a generous drizzle of olive oil over medium heat for 5-10 minutes until browning. Then add the potatoes, the tomato, the spices and the cube and cover with water. Reduce the heat, cover and simmer for about 25 minutes.
Then add the olives, and let the sauce reduce, uncovered, monitoring for about 10 to 15 minutes.
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source: Moroccan-cuisine
