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Moroccan Meatball Stew

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Ingredients
  

For the Meatballs:

  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 2-pounds. 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 celery, diced
  • 4 cloves garlic, chopped
  • 1 red onion, diced
  • 6 cups canned tomatoes, diced
  • 3/4 cup currants
  • 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
  • Couscous

Instructions
 

  • Pre-heat oven to 350°F.
  • 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 an olive oil to brown on all sides.
  • Remove meatballs to a covered, oven safe pan.
  • To the frying pan, add the diced carrot, celery, garlic and red onion.
  • Sauté together until the onions soften, then add this mixture to the pan with the meatballs along with all the remaining ingredients except the chickpeas and olives.
  • Place in oven, covered for about an hour, then add the chickpeas.
  • Return to the oven for an additional hour at 325°F.
  • In the last 10 minutes of cooking time you can add the olives if you are using them.
  • Serve over couscous.