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Tagine with meatballs, potatoes, and olives. A family-friendly dish. Richly flavored with spices and aromatic herbs.
It's a complete and comforting dish. It's served with bread for dipping. You don't need a clay tagine to make this dish.
A Dutch oven or large skillet with a lid works well.
Recipe Type: Tagine
Cuisine: Greater Maghreb
Quantity: 4
Prep: 15 min
Cook: 45 min
Total: 1 hr
Ingredients:
– 500 g ground beef (or half beef, half lamb or veal)
– 2 garlic cloves
– 1 tablespoon paprika
– 1 drizzle of olive oil
– 1/2 teaspoon ground cumin
– 6 medium potatoes
– 1 medium white or red onion
– 1 teaspoon ground ginger
– 1/2 teaspoon chili powder (optional)
– 1 cup | 250 ml peeled and chopped tomatoes (I used canned tomatoes)
– A few olives, rinsed and drained (green and/or purple)
– 1 bunch of parsley (or cilantro, or half and half)
– Fresh or dried mint (optional)
– Salt and freshly ground pepper to taste
Preparation:
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