Servings: 4
- Wide pot with a lid
INGREDIENTS
Meatballs:
- 1 pound/450 grams ground beef
- 1 large onion, finely chopped
- 1 pinch cinnamon
- ½ teaspoon cumin
- ½ teaspoon Ras El Hanout
- ½ bunch cilantro, chopped
- ½ bunch parsley, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon baking powder
- 1 egg
- 4 tablespoons oil
- 3 tablespoons panko crumbs / bread crumbs / gluten free bread crumbs
Stew:
- 2 onions, chopped
- 2 celery sticks, chopped
- 2 cups cauliflower florets
- 8 shallots
- 1 bunch cilantro, chopped
- 1 tablespoon turmeric
- ½ teaspoon cumin
- 1 teaspoon ground black pepper
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ⅓ cup oil
- 4-5 cups boiling water / broth
INSTRUCTIONS
- Combine all the meat ingredients in a bowl and set aside for 30 minutes.
- Shape the meatballs. You make them small or large, according to your liking.
- Heat up the oil in a wide pot over medium-high heat and fry the meatballs for 3 minutes on each side. Remove from the pan and set aside.
- Fry the onion until golden. Add the spices and stir. Add the cauliflower, shallots and celery and fry for 3 to 4 minutes.
- Pour in 4 cups of boiling water. When the water starts boiling again, add the meatballs and more water if needed. Lower the heat to medium-low and cook for an hour.
- Remove the lid and cook for another 10 minutes. Turn off the heat and wait 10 minutes before serving. Serve in a bowl or a deep plate.