2 clove garlic
2 tablespoons raz el hanout
about 200g chopped parsley
Salt and pepper
600g of ground beef
a pinch of cinnamon
a little chili powder
3 tomato puree
a little chopped parsley to decorate
On a low heat, in a tagine dish or a pan,
sauté 2 onions and garlic, finely cut with olive oil
add salt and pepper, add the raz el hanout and fry gently
add tomatoes and simmer.
Meanwhile, prepare the meatballs.
Mix meat, finely chop the onions, the parsley, salt andpepper, pinch of cinnamon and chilli powder, form balls of about 3 to 4 cm in diameter. and add the tomato sauce.
cook about 20 minutes with the lid on.
At the end of cooking time, break the egg in the middle of the dish, decorate with parsley and put the lid on.
I like to use some more spice to this tagine, I add atablespoon of cumin and hot pepper.
I also mix the meat with oatmeal soaked in milk to keep it juicy.
the all cooking process should take about 45mn