Ras El Hanout Meatballs And Rice Pilaf Recipe
Today we will cook Ras el Hanout Meatballs and Rice Pilaf.
Ingredients
| For meatballs: | ||
| Ground beef | 500 Gram | |
| Egg | 1 | |
| Ras el hanout | 2 Tablespoon ((30 ml)) | |
| Grated onion | 1 | |
| For pilaf | ||
| Basmati rice | 1 1/2 Cup (24 tbs) ((375 ml)) | |
| Onion | 1 , chopped finely | |
| Bell pepper | 1 , chopped finely | |
| Celery ribs | 2 , chopped finely | |
| Bay leaves | 2 | |
| Cumin | 1/2 Teaspoon ((2 ml)) | |
| Ground turmeric | 1/2 Teaspoon ((2 ml)) | |
| Cinnamon | 1/2 Teaspoon ((2 ml)) | |
| Garlic | 2 Clove (10 gm) , mince | |
| Chicken stock | 2 1/4 Cup (36 tbs) ((560 ml)) | |
| Salt | To Taste | |
| Black pepper | To Taste | |
| Currants/Dried fruit | 1/2 Cup (8 tbs) | |
| Pine nuts/Almonds | 1/2 Cup (8 tbs) ((For garnishing)) |
Directions
GETTING READY:
1. Preheat the oven to 180ºC (350ºF).
2. Mix together the meatball ingredients, until the meat has emulsified.
3. Form into small meatballs, and place in the fridge for an hour.
4. The meatballs can be frozen and cooked at a later date.
MAKING:
5. Heat some oil in an ovenproof pan, and brown off the meatballs.
6. When browned and cooked ½ way, remove from the pan.
7. Adjust the amount of oil in the pan, you want about 3 Tbsp, and stir in the onion, bell pepper, and celery
8. Sauté until the onion is translucent.
9. Add bay leaves, cumin, turmeric, cinnamon, and garlic to sautéed vegetables and cook until fragrant.
10. Add rice, and cook, stirring constantly, for about 1-2 minutes.
11. Add chicken stock, and currants.
12. Bring to a boil, and then return the meatballs to the pan.
13. Cover and transfer the braiser to the oven and bake 15 minutes.
14. Remove and rest at room temperature for 15 more minutes without opening the lid.
15. Remove bay leaves, stir and sprinkle on the pine nuts.
SERVING:
8. Serve and enjoy.
Recipe Summary
