Update, 2 December 2015
I originally created this recipe for my first and only guest post to-date on another blog in October of 2013. It’s been over two years! And so much has changed in my life, and also in that of Naz’s, the author of Cinnamoneats where this post was originally featured. Back then, we were both living in the UK and now we are both ‘back’ in the US.
Naz is making big changes to her blog, rebranding it and in the process she’s doing away with guest posts. Coincidently, I was looking for this recipe to make again this week and went to her blog only to find it ‘under construction’ (she’s working diligently to have it ready soon!). Thankfully, I had the recipe saved in email and am now adding it to this post so we all have it readily available.
Original post, now with recipe included
Welcome to my first guest post on another blog! Naz, from Cinnamoneats, and I follow each other on Instagram and Facebook and have discovered we have quite a lot in common, aside from both being expats (she’s from Australia) living in the UK and being Paleo bloggers! I love her site and her delicious recipes and interesting posts; so it’s an honour to be featured on her blog today.
Naz originally asked me to share a traditional Spanish dish, but as I don’t have anything planned in the near future, I didn’t want to keep her waiting indefinitely… Therefore I thought something Moroccan would be suitable, as that’s very close to my heart and culinary interests as well. I’ve spoken about my passion about the Maghreb cuisine and how I have a ton of Moroccan cookery books… and this recipe is adapted from one of those books, which I purchased on my last trip to Spain.
Cocina Marroqui, by Ghillie Basan, is a great resource for recipes of tagines and couscous, as well as spice blends and tips on how to prepare delectable Moroccan meals. Ghillie even discusses odd bits about the culture and the people of this colourful country.
(mise en place and the lamb/mouton meat mixture)
(on the left is the base for the tagine; on the right are the vegetables poaching)
Tagines are very easy to make and usually encompass combinations typical of the local cuisine, such as spicy with fragrant or sweet and savoury. In this particular recipe, ras-el-hanout is the star. Once you take your first whiff of this spice blend, you’ll either be totally enchanted or possibly really dislike it (although I doubt that). The combination of spices and edible flowers plus chili and turmeric make it quite unique and aromatic, as well as healthy.
And although lamb is used in this recipe, you could very well make the tagine with beef or a beef/pork combination. It’s a great dish to make ahead and then heat up on the stove top. In fact, the longer you let it sit, the better it tastes as the flavours really permeate into the meat.
You can accompany the dish with some green vegetables or a fluffy “cauliflower couscous”…
Lamb Kefta Tagine with Zucchini
Prep Time: 10
Cook Time: 30
For the Meatballs/Kefta
500g ground lamb
2 small red onions (finely chop 1 1/2 of the onions; julienne the remaining 1/2 onion)
2 cloves garlic, minced
10-12 fresh mint leaves, chopped
2 teaspoons Ras-el-Hanout
1/2 teaspoon chili powder
1 1/2 teaspoons coarse sea salt
3 cups filtered water
For the vegetables
2 medium zucchini, roughly peeled and chopped
2 cloves garlic, sliced
1 medium aubergine, roughly peeled and chopped
2 tablespoons olive oil
For the Tagine:
1 tablespoon ghee
2 tablespoons olive oil
1/2 small red onion, julienne-style
1 teaspoon cumin seeds
1 1/2 to 2 cups water from cooking the meatballs
coarse sea salt, to taste (I used about 1 teaspoon coarse sea salt)
fresh mint leaves, chopped, for garnishing
Mix the ground lamb with the onion, garlic, mint leaves, ras-el-hanout, chili powder, and the sea salt. Mix until everything is well incorporated. Scoop out balls with a measuring tablespoon and with your hands create the meatballs. Set them aside on a platter or clean surface.
In a deep, but wide pan, place about 3 cups of filtered water, over medium heat. When it starts to bubble, carefully add the meatballs. Cook for 10 minutes, stirring occasionally so they cook on all sides and do not stick to the pan or together. (I stir, moving from the bottom of the pot so I don’t break the meatballs.) With a slotted spoon, remove from the water and place on a plate or in a bowl. Set the water aside.
In a large saucepan, over low heat, add the zucchini, olive oil and garlic. Poach uncovered for about 10-12 minutes. Stir frequently. Add the aubergine and cook an additional 7-8 minutes. Stir frequently.
In the meantime, in a tagine (ceramic pot or another saucepan), sauté over low heat the 1/2 julienned onion and the cumin seeds in the ghee and olive oil, until the onion is translucent, about 3 minutes. Add the 1 1/2 cups of water from cooking the meatballs. (Add the remaining water only if necessary.)
Place the meatballs/kefta inside the tagine, along with the poached vegetables. Stir well. Add coarse sea salt, to taste. I used about 1 teaspoon. Cook covered for about 5-8 minutes, stirring occasionally. Then uncovered and cook an additional 12-15 minutes, or until liquid is partially reduced.
Sprinkle with fresh, chopped mint as garnish.