Moroccan Beef

2018-01-08

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Moroccan Beef Moroccan Beef Moroccan Beef Moroccan Beef Moroccan Beef Moroccan Beef Moroccan Beef Moroccan Beef Moroccan Beef Moroccan Beef Moroccan Beef

Recipe

Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. Heat oil in heavy large ovenproof pot over medium heat. Add onions; saute about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins. Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons. Available in the Asian foods section of some supermarkets and at Asian markets.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

    295
  • Sodium

    113