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Morrocan   -   Kofta And Vegetable Tagine   adapted from Recipes for an Arabian Night by David Scott

  • 1 Pound Ground Beef
  • 1 Small Onion -- finely chopped
  • 2 Tablespoons Parsley -- finely chopped
  • 1 Teaspoon Dried Mint
  • 1/4 Teaspoon Cayenne
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Cumin
  • Salt And Pepper -- to taste
  • 4 Tablespoons Butter
  • 2 Medium Zucchini -- chopped
  • 2 Medium Potato -- cubed
  • 2 Cups Chickpeas -- drained
  • 2 Large Tomatoes -- chopped
  • 4 Large Eggs -- optional
Directions Combine, meat, onion, parsley, mint, cayenne, cinnamon, cumin, salt and pepper into 1 inch diameter meatballs. Melt butter in pan and saute the meatballs until nicely browned. Add vegetables and enough water to cover. Season with salt and pepper and bring to a boil. Reduce heat, cover and simmer until the meatballs and vegetables are tender about 20 minutes. Remove pan lid and boil sauce down if necessary. Serve with hard-boiled eggs for garnish.
Serves 4
Time to Make 0:00

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