This recipe seems complicated to make but it really is not, you do just need to have a lot of unusual spices in your pantry that most may not use on a regular basis. This was the case with me as well but once you start adding to your palate, you will seek out recipes so you can use all of these different spices. And that will make you more adventurous in the kitchen which is what is so fun for me.
I start by making the meatballs so they can chill for a bit while I put together the stew. The original recipe does not call to do this but I found that chilling for ~30 minutes gives them a nice firmness so they don’t fall apart when putting them into the stew. I use 1/2 ground beef and 1/2 lamb for that unique moroccan flavor but you can use all beef. I’m sure you could really use any protein, whatever is your preference.
Then start putting the stew together. Adding the onions, carrots, all the spices, tomatoes, raisins, etc. Once the stew is ready, the meatballs are added into the pot, then the pot goes into the oven to cook.
Once the stew has cooked, the spinach is added to wilt for 5 min.
Now it is ready to enjoy and savor! Yummmmmm.
this Bon Appetit recipe is amazing! the aromas fill the house and the stew satisfies your body and soul!
- 1 1/2 pounds ground beef
- 1/3 cup coarsely grated onion
- 1/3 cup panko Japanese breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1 large egg beaten to blend
- 2 garlic cloves minced
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground ginger
- 1 tablespoon olive oil
- 3 1/2 cups chopped onions
- 4 garlic cloves minced
- 2 cinnamon sticks
- 1 teaspoon turmeric
- 1/8 teaspoon saffron threads crumbled
- 2 cups beef broth
- 1 14.5- ounce can diced tomatoes in juice
- 1/4 cup golden raisins
- 2 cups 1/2-inch-thick carrot slices cut on diagonal
- 1/4 cup chopped fresh cilantro plus additional for garnish
- 1 5- ounce package baby spinach leaves
- Couscous with Fresh Cilantro and Lemon Juice
- Lemon wedges for garnish
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Line large rimmed baking sheet with parchment paper. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
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Place meatballs in freezer while preparing the stew, ~ 30 min. to firm up and prevent them from falling apart when you drop them in the stew.
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Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes.
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Variation from original recipe: Add carrots at this point to soften for ~ 10 min. before adding tomatoes, etc.
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Add garlic, cinnamon, turmeric, and saffron, if using (I omit this ingredient); stir 2 minutes.
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Add broth, tomatoes with juice, and raisins.
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Preheat oven to 350°F. Bring stew to simmer.
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Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes.
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Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs.
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Remove cinnamon sticks. Season tagine with salt and pepper.
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Spoon couscous into bowls; top with tagine.
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Garnish with cilantro and lemons.
- I usually make a double batch of this stew as it freezes well.
- Beef can be used with any fat content but I prefer 93% lean. I will usually use 1/2 ground beef and 1/2 ground lamb to give this a more ‘authentic’ taste.
- I omit saffron b/c I don’t use it in my cooking, but I’m sure it would also add another layer of flavor and authenticity to this dish.
- This tagine is great for a weeknight dinner, an excellent appetizer or small plate for a dinner party or when having friends over for cocktails.
- As a dinner or small plate, I serve this with couscous. I sometimes will serve it as is with some steamed broccoli for a veggie boost and a hearty slice of bread.
