For my birthday this year, my parents bought me a grinder attachment for our KitchenAid. I had visions of making the perfect sausage and amazing meatballs or even just my own mince for a fab bolognese.
Here it is, September, and I have used my grinder attachment for the first time. After a mini hiccup with too much fat left on the meat, we are now the best of friends and will totally be doing everything together from here on in!
I decided that the day I used my grinder, it would be for this recipe and hence killing two birds with one stone, and using my new tagine at the same time.
So on this fateful Sunday, it was a day of firsts. A first for grinding, a first for tagining, first time using ras el hanout and it was also the first time I had eaten bread…..in what felt like forever!
I will say that if you are grinding with a kitchenaid, that there’s a reason they ask for the meat to be low fat. I deliberately left a little fat on mine but it actually got tangled in the blades so after having to pick it out all stringy-like, I left it for the dog. I also ground on the normal plate first and then ground half of the mixture again through the finer plate.
Ras el-hanout is a Moroccan spice mixture containing many spices, often up to 20 individual spices. The most common mixtures are a base of nutmeg, black pepper, cinnamon, turmeric, sea salt, cardamom, mace, all spice, aniseed, cayenne, caraway and saffron. Available pre-made from specialty stores however it can be pretty expensive, I bought mine from Oriental & Continental Foods in Artarmon for a fraction of the cost that you would pay in a deli.
Adapted from KitchenAid
600g diced lean lamb
1 onion, cut into wedges
2 cloves garlic
1 cup parsley leaves
½ cup coriander leaves
1 wedge preserved lemon, washed and pith removed
1 tsp ras el hanout
freshly ground salt and black peppercorns, to taste
1 tbsp olive oil
2 x 400g can diced tomatoes
1 tsp ground cumin
1 tsp sweet paprika
Pinch ground ginger
4 large eggs
Warm caramelised onion sourdough (from Woollies or Coles) to serve
Attach the regular grinding plate to the food grinder and attach to the stand mixer. Position bowl under grinder. Turn the mixer to speed 6 and add ½ of the lamb into the hopper, pushing down. Add the onion, garlic, parsley, coriander and preserved lemon, followed by the remaining meat (adding a little of the meat last, ensures all the herbs and lemon have been pushed through the grinder).
Attach the fine plate to the machine and place half of the mixture back through the hopper.
Attach flat beater and mixing bowl to stand mixer. Add the ras el-hanout to the mixture and season with salt and pepper.
Turn to Speed 4 and mix for 2-3 minutes or until mixture is well combined and sticky. Roll mixture into small meatballs with wet hands.
Heat the oil in tagine and brown kofta’s in batches.
Return all koftas to the pan and add the tomatoes and spices. Stir lightly and simmer for 8-10 minutes or until cooked, partially covered with a lid.
Remove lid and continue cooking until thickened slightly.
Create four divots in mixture and carefully break in the eggs amongst the kofta’s, simmering covered until the eggs are just firm.
Serve with warm caramelised onion sourdough.