Moroccan Tagine with Spicy Meatballs

I found this recipe in Bon Appetit, January 2010 issue. My parents and Daniel loved it!

Meatballs:
1 1/2 pounds ground beef
1/3 cup coarsely grated onion
1/3 cup bread crumbs
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger

Stew:
1 tablespoon olive oil
3 1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 14.5-ounce can diced tomatoes in juice
1/4 cup golden raisins
handful of green beans cut into bite-size pieces
1 small eggplant, peeled and cubed (I used a Chinese eggplant)
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Couscous with Fresh Cilantro and Lemon Juice
Lemon wedges (for garnish)
Greek yogurt to spoon on top

For meatballs:
Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.

PREP WORK

For stew:
Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.

Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons. Scoop a little greek yogurt on top.

In a separate saucepan, fix up some couscous with a twist of lemon and some fresh chopped cilantro. I don't need to tell you all how to make couscous. Just read the package if you bought it from a box, or add equal parts water and couscous with a little butter. One cup of couscous is enough for four people.

This recipe was so very delicious. If you want a night of exotic aromas in your kitchen, cook this tonight and serve it to your hubby (or wifey! not trying to discriminate) over candlelight. Excellent for a romantic night in.