Ingredientes
- Ground beef, medium fat1 kilogram
- Yogurt, plain without fruits680 grams
- Medium-sized onion2 pieces
- Garlic cloves4 cloves
- Rosemary, ground1 teaspoon
Jengibre en polvo1 teaspoon
Comino1 teaspoon
Sal1.5 teaspoons
Pimienta negra molida1 teaspoon- Oil or butter, as needed4 tablespoons
Pasos
- 1
Juice the onion and garlic in a bowl, add salt, pepper, rosemary, ginger, and cumin to the onion and garlic juice, and mix the ingredients until the salt dissolves.
5 minutosHerramientas necesarias:
Tazón para mezclar - 2
Pour the previous ingredients over the ground meat and mix and knead well until fully combined. Place the mixture in the refrigerator for half an hour.
30 minutos - 3
Remove the mixture from the refrigerator, shape the ground meat by hand into small balls or any preferred shape.
5 minutos - 4
Place the oil or butter in a pot (tagine) and arrange the meatballs in it. Place the tagine on low heat for 45 minutes until the water released from the ground meat evaporates.
45 minutosHerramientas necesarias:🍳Tagine - 5
Add the yogurt to cover the pieces completely. Place the tagine in the oven and turn on the top heat until the upper layer of yogurt is browned.
10 minutos - 6
Remove the tagine from the oven and let it cool slightly. Enjoy your meal.
5 minutos
Datos nutricionales
Jengibre en polvopor 100gCominopor 100gSalpor 100gPimienta negra molidapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.