25
Moroccan Style Spiced
Meatball & Egg Tagine
Prep 15 minutes / Cook 20 minutes
Serves 4
500g chuck steak trimmed, cut into 2cm pieces
1 slice day old bread, crust removed, torn into
small pieces
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves,
plus 1 tablespoon extra to garnish
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
5 eggs
2 tablespoons oil
1 onion, roughly chopped
2 cloves garlic, crushed
800g can diced tomatoes
Toasted Turkish bread, to serve
1.
Preheat oven to 200°C no fan (180°C fan-forced).
2.
Assemble the food processor with bowl,
spindle and Quad
®
blade. Add beef into
bowl and secure lid. Process for 10 seconds
or until minced. Transfer to a bowl.
3.
Place bread, parsley, mint, 1 teaspoon cumin,
½ teaspoon paprika, ½ teaspoon cinnamon
and allspice into processing bowl and secure
lid. Process for 10 seconds or finely chopped.
Return beef mince to processing bowl and
add 1 egg. Pulse until mixture is combined.
Form tablespoons mixture into meatballs.
4.
Add 1 tablespoon oil in a large, deep ovenproof
frying or cast iron skillet over medium high heat.
Cook meatballs, in batches, for 8 minutes or until
browned and almost cooked through, add more
oil to the pan if required. Transfer to a large plate.
5.
Assemble the cleaned and dried food
processor with spindle and Quad
®
blade.
Place onion into bowl and secure lid. Process
for 10–15 seconds or until finely chopped.
6.
Heat remaining oil in the frying pan over
medium heat. Add onion and cook, stirring for
8 minutes or until golden brown. Add garlic,
remaining cumin, remaining paprika and
remaining cinnamon. Cook, stirring, for 30
seconds or until fragrant. Add tomatoes. Bring
to a simmer over medium heat. Reduce heat to
low and simmer for 8 minutes or until thickened
slightly. Add meatballs. Stir until coated.
7.
Make four wells in the tomato mixture. Carefully
crack remaining eggs into each well. Bake for
10–12 minutes or until eggs whites are just set
and yolks are still a little runny. Garnish with extra
mint and serve with toasted Turkish bread.
tIps
Swap beef for boneless lamb shoulder or lamb
leg. For a little extra spicy kick add 1 finely
chopped red chilli with the garlic and spices.