Meatball Tagine with Eggs
MOROCCO
Tagine is the name both of a type of stew as well as its traditional ceramic cooking vessel, which is used all over the Middle East and North Africa. The vessel consists of two parts: a shallow base and a cone-shaped lid, which is designed to capture the steam rising from the stew and channel it back down to add to the cooking juices. As it doesn’t need a lid, this tagine is cooked in a cast-iron skillet. The meatballs can also be made with a mix of beef and lamb. Gluten-free / Serves 6
Meatballs
450 grams lamb or beef mince1 small onion, grated2 tablespoons chopped fresh parsley1 tablespoon chopped fresh coriander1 teaspoon ground cumin pinch cayennesea salt and freshly ground black pepper
