Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the meatballs: put the onion and parsley in a food processor and process until finely chopped. | 2. Tear the bread into pieces, add to the onion, along with the egg, and process briefly. | 3. Add the meat, cumin, paprika, pepper and 1 teaspoons salt and process to a thick paste, scraping down the side of the bowl occasionally. | 4. Alternative preparation: grate the onion, chop the parsley, crumb the bread, and add to the meat in a bowl with the remaining ingredients. Knead until the mixture is paste like in consistency. | 5. With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required. | 6. Prepare the sauce: heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden. | 7. Add the paprika, turmeric, cumin and chili or cayenne pepper, and cook for 1 minute, stirring. | 8. Add the chicken stock and cilantro and bring to a boil. | 9. Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. | 10. Add most of the parsley and the lemon juice and season, if necessary. Return to a boil and simmer for 2 minutes. | 11. If using preserved lemon, add now. | 12. Transfer to a tagine or bowl, and sprinkle with remaining parsley. | 13. Note 1: author suggests serving with crusty bread. I also suggest rice or couscous. | 14. Note 2: I substituted a yellow curry powder for the turmeric, as turmeric is a principal ingredient in curry powder. | 15. Note 3: I sometimes need to add a little additional stock for the sauce, depending on the pot I use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2		chopped	32.0	7.472	0.88	0.08
italian parsley	3	tablespoons	chopped	-	-	-	-
white bread	2	slices		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
lamb	18	ounces	ground ground	1362.501	0.0	86.1386	110.1738
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
butter	4	teaspoons		114.0	5.2379999999999995	3.562	9.6
onion	1/2		chopped	32.0	7.472	0.88	0.08
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cumin	1/4	teaspoon	ground	3.9375	0.4645	0.187	0.2338
red chili pepper	1	teaspoon	seeded sliced	1.25	0.2753	0.0584	0.0138
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
italian parsley	3	tablespoons	chopped	-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
lemon	1/2		preserved cut	0.6404	0.2058	0.0243	0.0066

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.