Ingrédients
- Ground beef, medium fat1 kilogram
- Yogurt, plain without fruits680 grams
- Medium-sized onion2 pieces
- Garlic cloves4 cloves
- Rosemary, ground1 teaspoon
Gingembre en poudre1 teaspoon
Cumin1 teaspoon
Sel1.5 teaspoons
Poivre noir moulu1 teaspoon- Oil or butter, as needed4 tablespoons
Mesures
- 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 minutesMatériel requis:
Bol de mélange - 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 minutes - 3
Remove the mixture from the refrigerator, shape the ground meat by hand into small balls or any preferred shape.
5 minutes - 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 minutesMatériel requis:🍳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 minutes - 6
Remove the tagine from the oven and let it cool slightly. Enjoy your meal.
5 minutes
Faits nutritionnels
Gingembre en poudrepour 100gCuminpour 100gSelpour 100gPoivre noir moulupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.