Tagine with beef balls | Chilli and Garlic Seasoning

The dumplings:
- In a blender, chop the beef with 2 onions, 2 cloves of garlic, parsley and coriander. 
- Once chopped, add 1 tbsp paprika, 1/2 tsp chilli, 1 tsp cumin, 1/2 tsp ginger and 1/2 tsp salt.
- Knead by hand and marinate in the fridge for 30 minutes. 
- Make small balls by rolling them between the palms of the hands lightly moistened with water.

You can also buy minced meat already spiced by your butcher, then it's up to you to make the meatballs;)

To be cooked in a tagine dish, or a round baking dish. Otherwise, in a large saucepan or casserole dish, and finish the recipe in a round dish or tagine dish. 

1. In the dish of your choice, brown 1 onion and 2 minced garlic cloves in 5 tablespoons of olive oil.
2. Fry 1 kg peeled, seeded and diced tomatoes
3. Add 2 green peppers, seeded and coarsely chopped (optional)
4. Add 1 teaspoon of paprika, 1 teaspoon of cumin and 1 bunch of chopped parsley
   
5. Add 1/2 glass of water
6. If necessary, add a tomato paste base to thicken the sauce
7. Let simmer for 1/2 hour
8. Check the seasoning and rectify if necessary (adding cumin, salt or paprika)
9. Add the meatballs which will cook over low heat for 15 minutes without a lid.
10. Distribute the meatballs evenly in a tagine dish or a round baking dish.
11. Break one by one, 6 to 8 eggs that we will have on the edges of the dish. They cook in minutes.
12. Serve the dish, and add a few shavings of Chilli and Garlic Seasoning to cut at your convenience.

Good tasting !