Moroccan Spiced Lamb-and-Rice Meatballs
When Anissa Helou first came across the recipe for this variation on a common Moroccan tagine, or stew, she questioned whether the raw rice in the meatballs would cook fully. It does. Any grains that fall out give the saffron-infused broth a lovely richness. More Amazing Lamb Recipes
March 2004
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Recipe Summary
Ingredients
Directions
Make Ahead
The meatballs can be refrigerated in their sauce overnight.
Notes
Ras el hanout, a Moroccan blend of up to 30 spices, including ginger, anise, cinnamon, nutmeg, peppercorns and cloves, is available at Middle Eastern markets.
Serve With
Pita bread.
Suggested Pairing
Although a red is the usual partner to lamb, the Middle Eastern spices here make this dish more compatible with an aromatic, equally spicy Rhône white.