 |
Prep Time: 40 Minutes Cook Time: 48 Minutes |
Ready In: 88 Minutes Servings: 4 |
|
I got some Ras el Hanout spice mix for Christmas, so I'm looking for recipes to use it. I haven't tried this-but I will. I turned the method I found around, as when I make it, I'll begin to make the meatballs when I get the onions started cooking for the sauce! Prep time is a bit of a guess. I also submitted a simple Ras el Hanout mix for anyone interested. Ingredients:
3 tablespoons olive oil |
4 onions, thinly sliced |
1 large tomato, peeled and sliced |
1 teaspoon ras el hanout spice mix |
1 pinch saffron, about 10 threads |
5 whole cloves |
2 cups water |
1 (250 g) can tomato sauce |
1 teaspoon salt |
1 cup raisins |
1 tablespoon honey |
the meatballs |
450 g ground lamb |
1 onion, grated |
1/2 cup dried breadcrumbs |
1 egg, beaten |
1 teaspoon ras el hanout spice mix |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 hard-boiled eggs, cut into wedges |
Directions:
1. The Sauce: Heat the oil in a large pan over medium-high heat.
2. Add the onions, and cook until well softened-about 15 minutes stirring often.
3. Add the tomato, Ras el Hanout spice, saffron and cloves.
4. Stir and cook for about 3 minutes.
5. Add the water, tomato sauce, salt, raisins and honey.
6. Bring to the boil over high heat, then reduce the heat and simmer for 15-20 minutes.
7. Place the kufta in the sauce, leaving the heat on a simmer.
8. Cook WITHOUT STIRRING, covered, for 10 minute or until the meat is cooked.
9. Meatballs: Mix together all ingredients (except eggs) kneading well.
10. Take walnut-sized portions of mix and spread them in your hand to form a disc.
11. Place an egg wedge in the middle of the disc and gather the meat up around the egg, to make meatballs stuffed with egg.
12. Place the stuffed meatballs on a platter, and allow to rest in the fridge for 10 minutes.
13. Serve with plain steamed rice.
|
|