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Moroccan Lamb Meatball Tagine

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Moroccan Lamb Meatball Tagine

Ingredients

  • 1/2 cup fresh breadcrumbs
  • 1/4 cup milk
  • 1/2 egg (beat one whole egg and use half)
  • 1 shallot, finely minced (about 2 tablespoons), and 4 shallots, sliced (about 1/2 cup)
  • 1 tablespoon chopped fresh mint, plus 10 leaves, roughly chopped
  • 2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
  • 3 teaspoons ras el hanout, divided
  • 1/4 teaspoon piment d’espelette or cayenne
  • sea salt
  • freshly cracked black pepper
  • 1 pound ground lamb
  • 2 tablespoons flour
  • 2 tablespoons olive oil, divided
  • 2 medium cloves garlic, chopped (about 2 teasopons)
  • 1 medium carrot, peeled and thinly sliced on a bias (about 1/2 cup)
  • 1 tablespoons tomato paste
  • 1 (28-ounce) can whole tomatoes, drained
  • 1 1/2 cups canned or homemade low-sodium beef broth
  • 2 tablespoons golden raisins
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Published 2014-09-09 13:29:06 (2 years ago).

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