← Nouns Cooking · Moroccan

Ingredients

• 500 g minced beef or lamb
• 1 small onion, grated
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 2 tsp ground cumin
• 1 tsp Paprika
• ½ tsp ground cinnamon
• ¼ tsp Cayenne pepper
• 1 tsp Salt, divided
• 40 g Butter
• 1 medium onion (for the sauce), grated
• 2 cloves Garlic, crushed
• 4 tbsp chopped coriander and parsley (for the sauce)
• 1 pinch Saffron, crumbled
• ½ tsp Ground ginger
• ½ tsp Ground turmeric
• ¼ tsp Black pepper
• 250 ml hot chicken or beef stock
• 100 g green or purple olives
• 1 Preserved lemon, rind cut into strips
• 1 tbsp lemon juice

Method

1. Knead the mince with the small grated onion, herbs, cumin, paprika, cinnamon, cayenne and half the salt for 2 min until sticky. With wet hands, roll into balls the size of a large cherry.
2. Melt the butter in a tagine or wide pan over medium heat. Add the second grated onion, the garlic, the sauce herbs, saffron, ginger, turmeric, pepper and remaining salt, and cook for 5 min until soft.
3. Pour in the stock and simmer for 5 min, then add the meatballs in a single layer. Cover and cook gently for 20 min, turning them once with a spoon, until cooked through (71°C / 160°F in the centre).
4. Scatter in the olives and preserved lemon and cook uncovered for 8–10 min, until the sauce reduces and clings to the meatballs. Finish with the lemon juice and serve with bread.

Tips

• Use olive oil instead of butter to make it dairy-free.
• Rinse the olives if they are very salty, and taste before adding more salt.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Amour de Cuisine