Moroccan Beef Meatball Tagine

Ingredients

  • 1/8 teaspoon saffron threads
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon coarse kosher salt
  • 1 5-ounce package baby spinach leaves
  • 2 cups beef broth
  • ¼ cup fresh cilantro
  • + 20 more ingredients
    • 2 cups 1/2-inch-thick carrot slices (cut on diagonal)
    • 1/3 cup panko (Japanese breadcrumbs)*
    • 1 14.5-ounce can diced tomatoes in juice
    • 1/3 cup onion
    • 1 teaspoon turmeric
    • Lemon wedges (for garnish)
    • ½ teaspoon ground nutmeg
    • ½ teaspoon freshly ground black pepper
    • 1 large egg
    • ¼ teaspoon ground ginger
    • 1 tablespoon olive oil
    • 3 ½ cups onions
    • 4 cloves garlic
    • 2 cinnamon sticks
    • 1 ½ pounds ground beef (20% fat)
    • 2 cloves garlic
    • ¼ cup golden raisins
    • ¼ cup fresh cilantro
    • 1 teaspoon turmeric
    • Couscous with Fresh Cilantro and Lemon Juice

Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté...

View full recipe at Epicurious

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