Moroccan Vegetable Tagine with Lamb Meatballs
Serves 6-8

Meatballs

3 ½ tablespoons olive oil

1 medium red onion, finely chopped

1 pound ground lamb

3 large garlic cloves, minced

1 egg

1 cup loosely packed fresh flat-leaf parsley leaves, chopped

1 cup loosely packed fresh mint leaves, chopped

2 tablespoons fine ground breadcrumbs

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon ground pepper 

1. In a fry pan over medium-low heat, warm 2 tablespoons olive oil.
2. Add the onions and sauté, stirring occasionally, until soft, about 6-8 minutes. Transfer to a large bowl and cool slightly.
3. Add lamb, garlic, eggs, parsley, chopped mint, breadcrumbs, cumin, cinnamon, salt, and pepper to the bowl with the onion.
4. Combine well and form into walnut size balls, rolling them very lightly.
5. Heat 1 ½ tablespoons olive oil in a large fry pan over medium heat. Add the meatballs and brown on all sides.
6. Reserve.

Vegetable Tagine

2 Tablespoons olive oil

1 large onion, chopped

2 large garlic cloves, minced

1 large cinnamon stick

1 tablespoon ground cumin

5 medium carrots cut in 2-inch diagonal pieces

3 medium turnips, peeled and quartered

1 pound red potatoes, peeled and halved

1-28 ounce can (3 ½ cups) crushed tomatoes

3 tablespoons cilantro, chopped

2 small zucchini cut in 2-inch pieces

1 ¼ teaspoon salt

½ teaspoon ground pepper

1. Heat a large pot over medium heat. When hot add olive oil, onion, garlic, cinnamon, and cumin. Cook stirring for 2 minutes.
2. Add carrots, turnips, potatoes, and tomatoes, bring to a boil, cover and simmer for 40 minutes.
3. Add zucchini and browned meatballs; cover and simmer 10 minutes.
4. Remove cinnamon stick and garnish with cilantro. Serve hot with couscous.