Ingredients
- 1 kg of ground beef
- 1/2 cup breadcrumbs
- 1/2 cup of milk
- 1 tbsp. teaspoon ground cumin
- 1 tbsp. paprika, 1 tsp. chili pepper
- 1 tbsp. chopped flat-leaf parsley, 1 tbsp. chopped coriander
- 2 tbsp. tablespoon of olive oil, 1 egg
- salt and pepper, to taste
- 2 tbsp. chopped flat-leaf parsley
- 1 egg, to serve
- Tomato sauce:
- 2 tbsp. tablespoon of olive oil
- 1 cup charmoula marinade
- 1 can of 700 ml crushed tomatoes
- 250 g frozen peas, defrosted
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Preparation
Start by preparing the tomato sauce for the tagine, heat the oil in a saucepan and cook the charmoula marinade for about 5 minutes. Add the tomatoes and simmer over low heat for 20 minutes.
Meanwhile, prepare the meatballs.
Preheat the oven to 190°C (375°F). To make the meatballs, soften the breadcrumbs in the milk, add the other ingredients and mix everything well by hand.
Form into golf ball-sized balls and place in a single layer in a shallow baking dish. Place the dish in the oven for 10 minutes to sear and partially cook the meatballs.
Add the peas to the tomato sauce and simmer for 5 minutes. Add the meatballs, coat them with sauce and continue cooking for 5 minutes.
Heat a tagine or a heavy-based fire-safe dish over low heat. Arrange the meatballs all around the dish and sprinkle them with parsley; pour the peas with tomato sauce in the center.
Crack a raw egg in the middle of the dish, cover and cook for a few minutes to allow the steam to partially poach the egg. Serve the minced meat tagine immediately.
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source: la-cuisine-marocaine.com
