Meatball Tajine cod

Meatball Tajine cod


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 4 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 20 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

400g cod fillet, diced
Argan Oil 250ml
1/2 red pepper 1/2 sliced ​​green
2 cloves garlic écrassées
½ small white egg
5 tbsp tomato purée
1 tablespoon of parsley, finely chopped
few slices of lemon
1 teaspoon cumin seeds, lightly crushed
1/2 teaspoon chili powder
salt and pepper


Preparing meatball tagine cod:

To prepare the dumplings tagine recipe cod:


Put argan or if the olive oil in a tagine and heat gently over low heat. Maintain a very gentle heat and carefully remove the peppers, seeded and finely chopped, in oil. Add the tomato sauce, half of the seasoning 1/2 cup water and cook.

Meanwhile, place the fish in a food processor with the white eouf, garlic and seasoning. Mix until smooth, taking care not to overmix. Pour into a mixing bowl and let cool for 10 minutes.

Take tablespoons fish and form small balls between the palms of the hands, with wet hands.

Once the peppers are cooked, incorpoerez fish balls. Cook 6-8 minutes, turning the meatballs if necessary.



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Spicy Kefta Tagine

Spicy Kefta Tagine


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 4 Persons.
  Preparation Time: 0 h 15 min
  Cooking time: 1 h 00 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

500g minced lamb Kefta
1 clove garlic, finely chopped
½ piece of ginger, peeled and minced
1 onion, diced
1 teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon ground cinnamon
1 tablespoon liquid honey
200g canned chopped tomatoes
1 tablespoon sesame seeds
1 tablespoon of parsley (finely chopped leaves)
parsley sprigs for garnish


Preparation of Kefta tagine spicy:

To prepare Kefta tagine recipe spicy:


Prepare the minced lamb into small balls about 1 inch in diameter. Arrange on a baking sheet lined, cover with plastic wrap and refrigerate until ready to serve.

Heat the olive oil and sunflower oil in a large saucepan over medium heat. Sauté the onion, garlic and ginger with a little salt, stirring occasionally, until they soften and begin to brown.

Add spices and mix well. Continue to cook for a few minutes until the spices begin to release their aromas.

Add the lamb meatballs at this point, then cover the mixture with the chopped tomatoes, honey. Mix well and bring to a boil and cover with a lid.

Finish cooking the tagine in the oven for 45 minutes until the sauce has thickened and the lamb meatballs are cooked. Remove from oven.



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Lamb tagine with apricots and chickpeas

Lamb tagine with apricots and chickpeas

  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 4 Persons.
  Preparation Time: 0 h 15 min
  Cooking time: 1 h 00 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

500g lamb stew
1 onion, chopped
400g chickpeas, drained
150g dried apricots
2 tomatoes, coarsely chopped
2 tablespoons olive oil
1 teaspoon ground cinnamon
700ml of lamb stock
½ bunch of parsley
couscous, to serve


Preparing lamb tagine with apricots and chickpeas:

To prepare the recipe for lamb tagine with apricots and chickpeas:


Cut the lamb into cubes. Sauté the onion with olive oil in a saucepan until onion is tender and meat begins to brown. Stir in tomatoes and cinnamon and cook for a few minutes until the tomatoes are softened.

Stir in the chickpeas, apricots. Bring to a boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.




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