Ingredients

The following ingredients have 4 Servings
  • 2 lb. ground beef or lamb
  • 1 tsp. dried oregano
  • ¼ tsp. ground nutmeg
  • 1 bell pepper (chopped)
  • 2 carrots (diced)
  • 2 ribs celery (diced)
  • 1 red onion (diced)
  • 2 cups diced tomatoes
  • 4 garlic cloves (minced)
  • ½ cup raisins
  • 2 bay leaves
  • 1 red chile (minced)
  • Cooking fat
  • Sea salt and freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cardamom
  • 1 tsp. turmeric
  • 2 tsp. ground cumin
  • 4 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ½ tsp. ground nutmeg

Instruction

  • Preheat your oven to 350 F.
  • In a bowl, combine all the ingredients for the Moroccan-style spices.
  • Combine the ground beef, dried oregano, nutmeg, and season with salt and pepper to taste, and form into small rough balls.
  • Melt some cooking fat in a skillet. Brown the meatballs on all sides, and place in an oven safe baking dish or a tagine.
  • Melt some more cooking fat in the same skillet and add the garlic, onion, carrot, bell pepper, and celery. Cook until the onion is soft.
  • Top the meatballs with the vegetable mixture.
  • Pour the diced tomatoes over the meatballs and vegetables. Add the raisins, bay leaves, red chile and the Moroccan spices, and give everything a good stir.
  • Cover and cook in the oven for 2 hours. Discard the bay leaves before serving.