My first foray into tagine was slightly smoky to say the least. This effort was leaps and bounds better than the first. While still not perfect, I can safely say we have enough improvement to warrant continuing the pursuit of the perfect tagine.
I originally found the recipe for Moroccan Meatball Tagine on A Taste of Honey. Despite my success with another recipe from the same blog (last week’s enchiladas – try these, people), I have a hard time deviating from the original recipe when the original recipe is from Bon Appetit. In this case, I went with the original recipe without even comparing the changes. When I have a minute, I probably will compare them just for fun. But, holy cannoli, this is a good recipe.
I used a half pound more ground meat than the recipe called for only because we freeze meat in one and two pound packages. I did not adjust the seasoning for this upwards adjustment in meat but I definitely should have. The flavor was great but I think the meatballs could have used just a little bit more seasoning. Let me just point out that this recipe has turmeric, cinnamon, ginger, nutmeg, cayenne, and cilantro. It is a feast for the nose while cooking. I made no further adjustments to the recipe (oh, except the old lazy throw the garlic in with the onion because it is easier to cut them both in the food processor). We had a lot of leftovers and I am more than happy to eat them for lunch this week. Want to come over?