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Cooking with Djamel
Tagine with meat balls and peas
Put mince meat with soaked bread roll, diced onion (small cubes), 1 egg and 1 tbsp cumin in a bowl and mix together. Form the mixture into small balls of about 3 cm and put aside.
Pour olive oil into a large pan or a tagine pot. Fry the second onion. Add finely-chopped tomatoes with their juice and bring to the boil, add peas and carrot juice. Add dry spices, pressed garlic and salt to taste. Carefully place the meat-balls into the sauce and cover the pan. Cook for approximately 20 minutes at medium heat. If preferred, it can be left to sizzle over a long time at a very low temperature and making sure that there is always enough moisture in the pan.
Before serving whisk carefully one or two eggs per person, add to the mixture and cover till cooked. Before serving sprinkle with fresh coriander (cilantro), to give it that special Maghrebian touch.
This is one of those recipes that tastes better the next day, in which case the eggs are always prepared shortly before serving. Tagine is best served with fresh baguette (to soak up the sauce) and Harissa (the North African version of Sambal Oelek).
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Ingredients: 2 tbsp olive oil 400 g mince meat 350 g peas (deeply frozen) 2 chopped onions 1 bread roll from the previous day, soaked 800 g tin of tomatoes with its own juice 300 ml carrot juice 2 garlic cloves 2 teasp cumin (jeera) 2 teasp paprika 1 teasp ground coriander 1/2 teasp turmeric Salt and pepper 1/2 bundle of fresh cilantro (coriander) 5 eggs or more |