Servings: 6
- Wide medium size pot with a lid
INGREDIENTS
Meatballs:
- 1 pound/500 grams lamb meat, coarsely ground
- 2 onions, finely chopped (preferably in a food processor) and strained
- 2 tablespoons bread crumbs
- ½ teaspoon Baharat
- ½ teaspoon cumin
- 1 teaspoon paprika
- 1 pinch cinnamon
- 1 teaspoon baking powder
- 1 egg
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Tangia and Pumpkin:
- 5 onions, thinly sliced
- 2 cups pumpkin, cubed
- 4 tablespoons sugar (adjust to taste)
- 2 tablespoons date syrup
- 1 cup black raisins
- 1 cup dried apricots
- ½ teaspoon ground black pepper
- 1½ teaspoons coarse salt
- 2 cinnamon sticks, or ⅓ teaspoon of ground cinnamon
- 1 cup water
- ⅓ cup oil
INSTRUCTIONS
- Mix all the meatball ingredients in a bowl and set aside.
- Heat up the oil in a wide pot and fry half of the onions until golden brown. Allow them to cool slightly and add them to the meat along with the oil. Start sautéing them, adding 1/4 cup of water every few minutes and stirring until the onions acquire a brown color.
- Add oil and brown sugar to the pot and sauté for another minute. Add the meatballs and pumpkin cubes to the pot and sauté for 5 minutes on each side. Add date syrup and dried fruits (optional) to the pot, cover, and simmer for 10 minutes. Finally, add 1½ cups of boiling water, reduce the heat, cover, and simmer for approximately 30 minutes.