Moroccan Meatball Tagine With Lemon Olives Food

MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES

Steps:

• Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
• Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
• Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

MEATBALL TAGINE WITH HERBS AND LEMON

Steps:

• Prepare the meatballs: put the onion and parsley in a food processor and process until finely chopped.
• Tear the bread into pieces, add to the onion, along with the egg, and process briefly.
• Add the meat, cumin, paprika, pepper and 1 teaspoons salt and process to a thick paste, scraping down the side of the bowl occasionally.
• Alternative preparation: grate the onion, chop the parsley, crumb the bread, and add to the meat in a bowl with the remaining ingredients. Knead until the mixture is paste like in consistency.
• With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.
• Prepare the sauce: heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
• Add the paprika, turmeric, cumin and chili or cayenne pepper, and cook for 1 minute, stirring.
• Add the chicken stock and cilantro and bring to a boil.
• Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes.
• Add most of the parsley and the lemon juice and season, if necessary. Return to a boil and simmer for 2 minutes.
• If using preserved lemon, add now.
• Transfer to a tagine or bowl, and sprinkle with remaining parsley.
• Note 1: author suggests serving with crusty bread. I also suggest rice or couscous.
• Note 2: I substituted a yellow curry powder for the turmeric, as turmeric is a principal ingredient in curry powder.
• Note 3: I sometimes need to add a little additional stock for the sauce, depending on the pot I use.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

MOROCCAN MEATBALLS -- TAGINE KEFTA

Steps:

• Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
• Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
• After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
• Place the meatballs in the sauce.
• Do not stir but just let them sit on top of the sauce.
• Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
• Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
• If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
• To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.