Ingredientes
- Ground beef, medium fat1 kilogram
- Yogurt, plain without fruits680 grams
- Medium-sized onion2 pieces
- Garlic cloves4 cloves
- Rosemary, ground1 teaspoon
Gengibre em pó1 teaspoon
Cominho1 teaspoon
Sal1.5 teaspoons
Pimenta preta moída1 teaspoon- Oil or butter, as needed4 tablespoons
Passos
- 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 minutosUtensílios necessários:
Tigela de mistura - 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 minutosUtensílios necessários:🍳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
Fatos nutricionais
Gengibre em pópor 100gCominhopor 100gSalpor 100gPimenta preta moídapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.