Tagine
– North Africa is the place for good tagines, food prepared in cone-shaped clay pots. The shape of the lid means that the pot acts as a kind of steam oven so that everything that is cooked becomes juicy and delicious.
Ingredients · Servings 4
- 400 g minced meat
- 1 tsp flaked salt
- 2 tablespoons olive oil
- 1 lemon
- 1 dl black olives
- 1 cup almonds
- 3 dl meat broth
- 2 onions
- 2 cloves garlic
- 1 red bell pepper
- 1 tablespoon ground coriander
- 1 tsp ground pepper
- 1 teaspoon turmeric
- 4 slice(s) ginger
- 200 g couscous
- some coriander
Method · 1 h 20 min
- Bring a pot of water to the boil and add the almonds. When the almond shells puff up, strain the water. Cool the almonds slightly before pressing them out of the shells. Set aside.
- Set the oven to 180 degrees, hot air.
- Measure out all the ingredients. Slice the onion. Finely chop the garlic. Cut the bell pepper into strips. Wash the lemon and cut it into wedges.
- Mix ground beef and salt. Form into small meatballs. Fry in oil until golden.
- Place the onion and garlic in the bottom of a baking dish or a tagine. Sprinkle olives, paprika and almonds around. Place ginger slices and lemon wedges in between. Place the meatballs on top.
- Bring the stock to a boil and add the spices. Pour into the dish and cover tightly with foil if you don't have a tagine. Place in the middle of the oven for about 1 hour.
- Prepare couscous as directed on the package and serve with a sprinkle of chopped coriander on top, if desired.
