This is a popular slow cooked stew with lamb in the middle east , enjoyed with bread or rice!
Recipe Tags
Non-veg
Dinner Party
Middle Eastern
Main Dish
Ingredients Serving: 4
700g Minced Lamb
400g Tomatoes
100g Dry fruits (apricots dates raisins almonds)
500ml Tomato puree
500ml Lamb stock
2 tbsp Olive oil
2 tbsp Onion paste
1 tbsp Ginger powder
1 tbsp Turmeric powder
2 tsp Coriander leaves
2 tsp Black pepper powder
2 tsp Cinnamon powder
1 tsp Red chilli powder
1 tsp Garlic paste
1 tsp Saffron in water
4 Eggs
Salt to taste
Instructions
Mix red chilli powder,black pepper, ginger powder, turmeric, cinnamon in a bowl.
Make balls from minced lamb and cover the lamb pieces in half of the spice mixture. Cover and leave overnight in fridge.
Heat olive oil in tagine (heavy bottom shallow pan with lid), add onion paste and the remaining spice mix. Cook for 5-6 mins. Add garlic paste. Saute for 2-3 mins.
In a separate pan, heat some oil and fry the lamb pieces until they are a little brown.
Add these browned lamb pieces to the tagine.
Add the tomato puree, tomato plums,dry fruits, lamb stock, saffron water to the tagine. Cook and simmer for 1-2 hours or until lamb is tender.
Fry the eggs sunny side up style on a frying pan and add this to the lamb.
Garnish with coriander leaves. Serve hot with rice.
Reviews (2)  
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Jun-25-2017
Beenish Fatima   Jun-25-2017
Good... But meat balls aren't dark in colour they look lighter in my recipe
Mix red chilli powder,black pepper, ginger powder, turmeric, cinnamon in a bowl.
Make balls from minced lamb and cover the lamb pieces in half of the spice mixture. Cover and leave overnight in fridge.
Heat olive oil in tagine (heavy bottom shallow pan with lid), add onion paste and the remaining spice mix. Cook for 5-6 mins. Add garlic paste. Saute for 2-3 mins.
In a separate pan, heat some oil and fry the lamb pieces until they are a little brown.
Add these browned lamb pieces to the tagine.
Add the tomato puree, tomato plums,dry fruits, lamb stock, saffron water to the tagine. Cook and simmer for 1-2 hours or until lamb is tender.
Fry the eggs sunny side up style on a frying pan and add this to the lamb.
Garnish with coriander leaves. Serve hot with rice.
INGREDIENTS
SERVING: 4
700g Minced Lamb
400g Tomatoes
100g Dry fruits (apricots dates raisins almonds)
500ml Tomato puree
500ml Lamb stock
2 tbsp Olive oil
2 tbsp Onion paste
1 tbsp Ginger powder
1 tbsp Turmeric powder
2 tsp Coriander leaves
2 tsp Black pepper powder
2 tsp Cinnamon powder
1 tsp Red chilli powder
1 tsp Garlic paste
1 tsp Saffron in water
4 Eggs
Salt to taste
Meatball Tagine with eggs - Reviews
Recent Reviews
4.0
2 Reviews
Jun-25-2017
Good... But meat balls aren't dark in colour they look lighter in my recipe
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