algerienne··moyen

Algerian Tagine with Meatballs and Caramelized Onions

Name: Algerian Tagine with Meatballs and Caramelized Onions
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 portions
Cuisine: algerienne
Ingredients: 500 g Ground meat (lamb or beef); 4 large Onions; 2 tablespoons Tomato paste; 1 teaspoon Ground cinnamon; 1 teaspoon Ground cumin; 1/2 teaspoon Turmeric; 1 piece 2 cm Fresh ginger grated; 1 bunch Fresh parsley; 1 bunch Fresh cilantro; 3 tablespoons Olive oil; to taste Salt; to taste Black pepper; 500 ml Water

This Algerian tagine with meatballs and caramelized onions is a true culinary journey to the heart of Algeria. The slow cooking allows spices like cinnamon and cumin to release all their aromas, creating a rich and fragrant sauce. You may wonder what makes Algerian cuisine special? Algerians often use a blend of spices like turmeric, ginger and cumin, giving their dishes that golden color and warm taste. And between us, the difference between Algerian and Moroccan couscous? In Algeria, couscous is finer and often served with a variety of vegetables and meat in sauce. This tagine is perfect for a cozy family meal, and you'll see, your guests will ask for more!

80 min(prep 20 + cook 60)

6 servings

kcal

Ingredients

Ground meat (lamb or beef)500 g
Onions4 large
Tomato paste2 tablespoons
Ground cinnamon1 teaspoon
Ground cumin1 teaspoon
Turmeric1/2 teaspoon
Fresh ginger grated1 piece 2 cm
Fresh parsley1 bunch
Fresh cilantro1 bunch
Olive oil3 tablespoons
Saltto taste
Black pepperto taste
Water500 ml

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
In a bowl, mix the ground meat with half of the chopped parsley and cilantro, salt, pepper and a pinch of cumin. Form walnut-sized meatballs.
2
In a large pot, heat the olive oil and sauté the sliced onions until well caramelized (about 15 minutes). Remove onions and set aside.
3
In the same pot, brown the meatballs on all sides. Add tomato paste, spices (cinnamon, cumin, turmeric, ginger) and mix well.
4
Return the caramelized onions to the pot, pour in water, cover and simmer on low heat for 30 to 40 minutes until the sauce thickens.
5
Add the remaining fresh herbs at the end of cooking, adjust seasoning and serve hot with flatbread or couscous semolina.

#tajine algerien #boulettes de viande #cuisine algerienne #plat mijoté #recette traditionnelle

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