Meatball Tagine with Spices and Lemon (Tagine Kefta Emshmel)

This was lovely. The method is very simple: poach some lamb meatballs in a broth of spices (and onion and parsley). The meatballs don't even need to be browned. I hadn't really expected much, but it all comes together brilliantly. The meat juices mix with the spices and the lemon that's added at the last moment to make a golden, mildly spicy and very well-balanced sauce. Definitely a keeper.

I did not bother with the re-grinding of the meat mixture - I like my meatballs a bit chunky anyway. I used quite a lot of cumin in the meatballs (the recipe says "to taste") - a full teaspoon. Start the sauce first - while it's cooking there is plenty of time to make the meatballs.

I tried this with beef too, but I definitely prefer the lamb.

To color the meatballs evenly, it is advisable to turn them once.