Spicy Lamb Meatball Stew! (Moroccan-style)

Lamb meatball tagine, my friends, isn't just a dish, it's a story. A saucy saga of robust, tender spheres of lamb that have spent some quality time rolling around in a hot and heady mix of Moroccan spices. It's about these meatballs taking the proverbial plunge into a simmering tagine, brimming with bold flavors of preserved lemons and olives. It's not just about creating a meal, it's about creating an aromatic wonderland that wraps around you like a warm, inviting, and slightly exotic hug.

Think of the meatball as the protagonist in this delicious drama, vying for the attention of the lemons and olives. The lamb, rich and full of character, pulls you in, while the preserved lemons, audacious and unapologetically tart, add the plot twist. The olives, with their briny swagger, punctuate each bite with an occasional salty wink. This is no shy, retiring dish – it's all bold, unapologetic flavors that set your palate alight and make your heart do a little dance. It's a culinary narrative that embraces chaos, adventure, and above all, flavor.

Now, don't be mistaken. This isn't some difficult, time-consuming labor of love. It's a joyous communion of ingredients that somehow, miraculously, manage to dance harmoniously together. It's a dish that's stood the test of time, crossing cultures and continents, to arrive simmering and fragrant at your table. It's a testament to the adage that some things are just better together – lamb, lemon, olives – it's a beautiful, delicious mess of contrasts that work. Make this. Seriously. You'll thank me later. Over and out. 🤘🏼 Adam

Yield: 4 people

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Spicy Lamb Meatball Stew! (Moroccan-style)

Cook time: 2 HourTotal time: 2 Hour

Ingredients

For the Meatballs...

• 1 pound Ground Lamb
• 1 tbsp Ground Cumin
• 2 tsp Smoked Paprika
• 1 tsp Kosher Salt, more to taste

For the Sauce...

• 1 Tbsp Olive Oil
• 1/2 Yellow Onion, diced
• 3 cloves Garlic, minced
• 1 tbsp Ground Cumin
• 2 tsp Smoked Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Black Pepper
• 1/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• 14oz can Crushed Tomatoes
• 3 eggs, whole
• 2-3 tbsp Cilantro, chopped for garnish
• Olives, chopped for garnish
• 2 tsp Kosher Salt TT
• Good Bread to serve

Instructions

1. For the meatballs, mix 1 tbsp cumin, smoked paprika and ground black pepper into the lamb, oil your hands and form into large marble-sized meatballs. Season with salt and set aside.
2. Add olive oil to the tagine and sear meatballs over medium-high heat. Once browned, remove the balls from the pan. Leave in excess fat.
3. Reduce the heat to medium and add the onion and garlic to the tagine, season with salt and sweat for 2 minutes. Add the cumin, smoked paprika, cayenne pepper, black pepper, cinnamon, and nutmeg to the pan until a dry mixture forms. Toast the mixture in the pan until fragrant and softened, 2-3 more minutes.
4. Mix in the tomatoes, break them apart with a utensil then simmer on low uncovered for 5 more minutes just until the sauce has thickened a bit. Add the meatballs back in the tagine, cover, and simmer for 10 minutes.
5. Remove the lid and break the eggs over the top of the tomato meatball mixture then cover the tajine again. Let cook just long enough for the eggs to set, 3-5 minutes more.
6. Garnish with chopped cilantro, olives and preserved lemons. Serve directly out if the tagine with good bread and GOOD HOMIES.

Adam's Notes

• For the paprika you can use hot, sweet or smoked. Traditionally hot or sweet paprika is used, but I dig smoked paprika.