Tajine of lamb meatballs with bulgur

Average preparation time
Average preparation time
Easy
Easy
Moroccan
Moroccan
Main dish
Main dish
Meat
Meat

Ingredients

3 tablespoons
olive oil
500 g
lamb meatballs
2
red bell peppers
690 g
ELVEA Passata - Plain
1 tablespoon
harissa
1 bunch
coriander
1 pakken
bulgur
pepper
salt
4
Persons

Preparation

  • Heat the olive oil in a tagine or a casserole. Fry the meatballs until they brown. Remove them from the casserole. Fry the peppers in the cooking fat for 4 minutes.
  • Add the harissa to the bell peppers and fry gently for 1 min. Place the meatballs between the peppers and pour in the passata. Bring to the boil.
  • Turn down the heat and simmer the meatballs covered in 20 min.
  • Finely chop the coriander. Take the tagine from the heat. Add the coriander and season with pepper and salt.
  • Serve with bulgur.
 
 
ELVEA products in this recipe