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Moroccan Meatballs Stew

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Serving: 4
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4

Ingredients
 

For the meatballs

  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 2 lbs ground lamb, or beef
  • 1 tsp dry oregano
  • 1/4 tsp ground nutmeg
  • 1 beaten egg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp Worcestershire sauce
  • a little olive oil for frying the meatballs

For braising the meatballs

  • 1 diced carrot
  • 1 stalk diced celery
  • 4 cloves chopped garlic
  • 1 diced red onion
  • 6 cups diced canned tomatoes
  • 3/4 cup currents
  • 1/2 cup raisins
  • 3 bay leaves
  • 1 tsp ground coriander
  • 1 tsp ground cardamom
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 small red chile minced or 1 tbsp chili paste
  • 2 tbsp brown sugar
  • salt and pepper to season
  • 2 cups cooked or canned chickpeas, rinsed
  • 1 cup olives, optional

Instructions
 

  • To prepare the meatballs:
  • Soak the bread crumbs in the milk for 10 minutes.
  • Add the ground lamb (or beef), the oregano, nutmeg, beaten egg, salt, pepper and Worcestershire sauce.
  • Mix well and form into 1 1/2 inch balls. Fry the meatballs in in a olive oil to brown on all sides. Remove meatballs to a covered, put into slow cooker.
  • To the same frying pan add the diced carrot, celery, garlic and red onion. Sauté together until the onions soften, then add this mixture to the slow cooker with the meatballs along with all the remaining ingredients.
  • Cook low 6 - 8 hours, or high 3 - 4 hours
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