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This is basically a Middle Eastern meatball stew, but don't let the simple description deceive you, this is a very tasty recipe. Preparation is kept to a minimum and flavours are left to intermingle and develop during cooking. This recipe serves four and is complemented well by organic rice or pitta bread.
Like most recipies on this site the natural flavours are all that is needed. This is great dish for those trying to loose weight on a diet as it's fairly low in calories.
Ingredients
- Minced meat
- 1 Large onion, finely chopped
- 2 tbsp Chopped parsley
- 1 tbsp Chopped coriander
- Salt and ground black pepper
- 350g Potatoes, peeled and diced
- 2 Courgettes, sliced
- 2 Large carrots, sliced
- 1 tsp Ground cinnamon
- 4 tbsp Tomato puree
- 300ml vegetable stock
- 1 tsp gravy granules
- Mix together the minced meat, fresh herbs, seasonings and onion. Shape the mix into 12 meatballs.
- Lightly fry the meatballs to brown the surface, there is no need to cook the balls. It is also not necessary to add any oil to the pan, enough fat should come out of the meatballs.
- Place the meatballs and vegetables into a casserole dish.
- Mix the tomato puree, stock and cinnamon, and add to the casserole. Also add 300ml warm water and the gravy granules. Stir to mix all ingredients.
- Bake the casserole for 50 minutes at 190 degrees C.