Miriam SpiceTraveller


1.   Mix well all ingredients for meatballs in a larger bowl. The best is to mix with hand just like a dough. Shape small meatballs and arrange them on a plate then cover with plastic foil and refrigerate for 30-60 min. 

2.    IN a pan heat some oil and fry meatballs just enough to brown the meat. Drain and put on a plate.

3.   In a tagine dish or a large pot add olive oil when hot add chopped onion and sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, carrot and raisins. Mix well and cook on medium heat for about 10 minutes, then add meatballs and cook for 15-20 minutes. Add salt and pepper to taste. If not enough liquid add some more water. 

4.   At the end of cooking add chopped parsley. The sauce should be thick. 

Serve over couscous or rice and drizzle with some lemon juice.



  • 400g minced beef
  • 1 onion, finely chopped
  • 1/3 cup panko (Japanese breadcrumbs)
  • 3-4 Tbsp chopped fresh parsley
  • 1 egg
  • 2 garlic cloves, minced
  • 1 Tsp turmeric
  • 1/2 Tsp cayenne pepper
  • 1/2 Tsp ground cinnamon
  • 1/2 Tsp ground nutmeg
  • 1/2 Tsp freshly ground black pepper
  • 1/3 Tsp coarse kosher salt
  • 1/4 Tsp ground ginger 


  • A few Tbsps olive oil
  • 1 large onion
  • 4 garlic cloves, minced
  • 2 Tsp cinnamon
  • 1 Tsp turmeric
  • A pinch of saffron
  • 2 cups beef stock or 1 beef cube
  • 400g chopped tomato
  • 1-2 Tbsp raisins ( chopped)
  • 1 carrot 
  • 2 Tbsp parsley
  • 5-6 Olives
  • salt, pepper to taste