Meatball tagine with spices and lemon (Tagine kefta emshmel) from Couscous and Other Good Food from Morocco / Good Food from Morocco (page 251) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Moroccan bread (Kisra or khboz)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground beef for ground lamb, and parsley for coriander leaves.

  • wester on February 28, 2012

    This was lovely. The method is very simple: poach some lamb meatballs in a broth of spices (and onion and parsley). The meatballs don't even need to be browned. I hadn't really expected much, but it all comes together brilliantly. The meat juices mix with the spices and the lemon that's added at the last moment to make a golden, mildly spicy and very well-balanced sauce. Definitely a keeper. I did not bother with the re-grinding of the meat mixture - I like my meatballs a bit chunky anyway. I used quite a lot of cumin in the meatballs (the recipe says "to taste") - a full teaspoon. To color the meatballs evenly, it is advisable to turn them once.

  • cessyfr on April 21, 2010

    Good mid-week tajine; ready in less than hour; increased the spices

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