Ingredients
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Meatballs
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1 lb ground lamb
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1/2 grated onion
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1 Tsp dried mint
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1 Tbsp cilantro1 tsp if using dried
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1 tsp ground cumin
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1 tsp ground cinnamon
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1 tsp kosher salt
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1/2 tsp fresh ground black pepper
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Stew
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1/2 grated onion
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3 cloves garlic
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1 tsp ground cumin
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1 tsp ground coriander
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1/2 tsp turmeric
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1/2 tsp salt
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1/4 tsp fresh ground black pepper
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1 cup chicken broth
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2 1/2 cup tomato puree
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1 1/4 cup precooked or canned white beans
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Yogurt Sauce
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1/2 cup plain greek yogurt
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2 tsp dried mint
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For Serving
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cooked Moroccan couscous
Directions
London Re-creation #4
Welcome back to my series in which I re-create dishes I ate while traveling in London, and give a brief history of the dish! Lamb kofta and white bean tagine is a vibrant, flavor-packed dish. Juicy, spiced lamb meatballs are paired with a hearty stew of tender white beans simmered in a fragrant tomato-based sauce laced with warm Middle Eastern spices. Served over fluffy couscous, it’s a comforting, aromatic meal that’s both wholesome and deeply satisfying. I had this dish at a popular Lebanese restaurant in London. When I travel, I have a rule to try as many different/new foods as possible — but this dish was so good I broke my rule and ate it twice! When I made it at home, my 9-year-old brother (who turns his nose up at everything) practically licked the bowl clean and went back for seconds.
Tagine is a North African method of slow-cooking food in a clay pot, and while Moroccan by origin, it has become a cross-cultural dish enjoyed throughout the Arab world. Kofta is ground meat shaped into balls or logs (meatballs) that has roots across the Middle East and Mediterranean, including Lebanon. Though tagines are more North African, Lebanese cuisine features similar dishes, often grilled or stewed with tomatoes. Couscous is also a staple of North Africa. While rice is more typical of traditional Lebanese food, couscous is commonly served in modern Levantine restaurants, especially in cosmopolitan areas like London, where dishes often blend influences.
Lebanese food began making quiet inroads into the UK after waves of migration from the Middle East, particularly after political unrest in the ’50s-’70s. London’s growing diversity and curiosity about global cuisines helped Middle Eastern food gain a foothold in the ’80s and ’90s. Lebanese cuisine stood out from heavier European dishes because it’s known for its freshness, balance, and mezze-style dining. Lebanese food has become more established in cosmopolitan areas, and popular restaurants have brought the cuisine mainstream with mezze, falafel, and tabbouleh becoming well-loved.
Steps
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1
Done
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Prepare all ingredients, including grating the onion. Any white beans will be great in this tagine, but I recommend butter beans. |
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2
Done
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MeatballsCombine the ground lamb, onion, and spices for the meatballs. Mix ingredients by hand until well combined and sticky. Portion the kofta into about 2 tsp size balls (just smaller than a ping pong ball), and set them aside on a plate. You should end up with about 35-40 meatballs. |
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3
Done
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Heat a large pot over med-high heat, add olive oil. Cook the kofta a few at a time until browned on 2+ sides, set aside on another plate and continue until all are browned. This doesn't take long at all because the goal is not to cook the meatballs, just to get color on them, they will cook to delicious tenderness when we simmer them in the soup. |
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4
Done
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StewAdd the remaining grated onion, garlic, and spices to the pot (add more oil if needed). Cook until fragrant (30 sec - 1 min). |
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5
Done
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Gently add the kofta back to the pot, then add the broth, tomato sauce, and beans. Stir well. Bring to a boil, then reduce to a simmer. Simmer gently for 30 min, carefully stirring 2-3 times during cooking. You can cover the pot or leave it uncovered depending on how much you want it to thicken. |
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6
Done
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To FinishWhen the 30 minutes is almost complete, mix together the yogurt mint sauce (thin with water or milk if necessary) and prepare the couscous. Gently spoon the tagine into a bowl and drizzle with the yogurt sauce, serve the couscous with an extra sprinkle of cinnamon on top. Enjoy! |
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7
Done
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Original vs. Re-creationThis dish is amazing, and my re-creation tasted exactly as I remembered it. |
