Moroccan master-chef: Taking on the Tajine…

Inspired by a memorable trip with the other half to Marrakesh last summer, I snuck a beautiful little Moroccan cookery book into his stocking this Christmas, in the hope that he’d soon be whipping up the delicious dishes when I came to visit.

Perhaps this was a little optimistic, as we find ourselves in February and no Tajine has been lovingly cooked for me whenever I’ve been to stay. Ho hum. So last weekend I decided to take matters into my own hands and use the little book myself to create something tasty that didn’t require the one hundred spices Moroccan kitchens have to hand on a daily basis.

I thought I’d share my take on the traditional Moroccan Meatballs recipe, with a spicy herb and lemon sauce. Very easy to make and delicious to have with warm flat bread.

For the meatballs:

• 500 grams minced beef or lamb
• 1/2 large onion, coarsely grated
• 1 egg
• Breadcrumbs (2 slices of bread)
• 2 tablespoons of chopped parsley
• 1/2 teaspoon of cumin
• 1/2 teaspoon of paprika

For the sauce:

• 1/2 chopped onion
• 2 tablespoons of chopped coriander
• 1 1/2 cups of chicken stock
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• The juice of 2 squeezed lemons
• 2 teaspoons of chopped parsley to serve

In a bowl combine all the ingredients for the meatballs and knead well. Take a walnut- sized blob and roll into a ball, making sure your hands are moist. Roll about fourteen meatballs, cover and refrigerate for later.

In a large sauce pan, soften the chopped onion in a tablespoon of olive oil for about five minutes. Add the spices, stir for a minute, pour in the chicken stock and add the coriander. Bring to the boil and then gently lower the meatballs into the sauce, season, cover and cook on a low heat for 40 minutes. Stir in the lemon juice, leave for a couple of minutes then serve in large bowls and top with the chopped parsley. Dunk in warm bread and enjoy the spicy aromas…