Moroccan Meatball Stew

Moroccan Meatball Stew

Here's a terrific weekend slow cooked supper that will fill the entire house with the most amazing fragrance of spices. We enjoyed this meal recently with some homemade flat breads and a nice big glass of cabernet sauvignon for mom and dad. It really is a glorious combination of flavors from the sweet currents and raisins to the salty olives and with just the right amount of gentle spicy heat. This one is a keeper and will definitely be made again in our kitchen. This one is also ideal for the slow cooker, just add the chickpeas along with the other ingredients as the only modification to the recipe. What a delicious meal!

Soak together:


1/2 cup bread crumbs
1/4 cup milk

Add:

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

Mix well and form into 1 1/2 inch balls. Fry the meatballs in in olive oil to brown on all sides. Remove meatballs to a covered, oven safe pan.

To the frying pan add:

1 diced carrot
1 stalk diced celery
4 cloves chopped garlic
1 diced red onion


Saute together until the onions soften, then add this mixture to the pan with the meatballs along with:

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

Place in a 350 degree oven, covered for about and hour, then add:

2 cups cooked or canned chickpeas, rinsed


Return to the oven for an additional hour at 325 degrees F. In the last 10 minutes of cooking time you can add:

1 cup olives (optional)

Serve over couscous.