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A dear friend has just returned from a trip to the Middle East.  Following our conversation I was inspired to make a tagine for diner, but with the challenge of using existing ingredients from our fridge and pantry.  I have cooked this recipe for our family on several occasions before and it is liked by all.  I served it with grain free rolls, but you can of course use any bread you choose.

The original recipe is from  Australian Women’s Weekly mini cook books, Moroccan Magic.


500 g minced beef

1 clove garlic (if tolerated)

Fresh chilli finely chopped to taste  – can be omitted

1/4 cup fresh mint

2 tablespoons finely chopped fresh coriander

1 teaspoon ground cinnamon

1 teaspoon ground coriander

2 teaspoon ground cumin

Salt and Pepper to taste

1 tablespoon garlic infused olive oil (can use plain)

6 spring onions green only (or 1 onion if tolerated)

1 400g tin Organic Italian diced tomatoes (or 4 fresh tomatoes)

Pinch saffron threads

4 eggs

Approx 1/2 cup fresh coriander leaves


In a medium sized bowl, mix the mince, garlic (if using), mint, fresh coriander (2tbsp), cinnamon, ground coriander, 1 tsp of the cumin, salt and pepper.

Roll into balls using about a tablespoon of mixture at a time.

Heat about 1 tbsp garlic infused olive oil in the tagine or large frypan and cook the meatballs until brown all over – they don’t need to be cooked all the way through!  When brown, put aside.

Heat a bit more oil in the pan/tagine and then cook the spring onions and chilli until soft.  Add the tomatoes and saffron and bring to the boil.  Add the meatballs and cook with the lid off for about 10-15 minutes or until the meatballs are cooked through and the sauce starts to thicken.  Season with salt and pepper to taste.

Crack the eggs into the tagine, cover and simmer for about 5-10 minutes until the eggs are just set.  Garnish with the remaining coriander and serve with bread to mop up all the yummy sauce.