- 1/2 kilo ground lamb and/or chicken
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh mint, chopped
- 1/2 tsp ground cumin
- 1/2 cup onion, peeled and finely chopped
- 1/4 tsp cayenne pepper
- salt to taste
- 3 tbsp olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, chopped
- 1 green bell pepper, seeds removed and chopped
- 1 small bunch parsley, chopped
- 1 small bunch cilantro, chopped
- 2 tbsp fresh mint, chopped
- 1 can tomatoes, drained and chopped
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1/2 tsp ground cinnamon
- pinch saffron, steeped in 1 oz hot water
- 1/2 lemon, thinly sliced
- 1/4 tsp cayenne pepper
- 1 tsp salt
- Combine the ingredients for the meatballs in a large bowl and roll into1-inch balls.
- In a dutch oven (or tajine), heat 2 tbsp oil on medium, brown the meatballs in batches and set aside (reserve oil).
- Add onion, garlic and green pepper and saute until onion is translucent (about 10 minutes).
- Reduce to medium-low. Add parsley, tomatoes, cumin, black pepper, cinnamon, saffron, lemon juice, cayenne pepper and salt, cover and let simmer for 30 minutes for the sauce to thicken.
- Add cilantro and meatballs and simmer, uncovered for 15 minutes.
- Serve on saffron-infused cous-cous or rice (for gluten-free).
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First of all, that looks amazing!!! Secondly, I gave you some awards today ... :)
ReplyDeletehttp://foodfloozie.blogspot.com/2010/10/oscars-emmys-tonys-and.html