If you are a Cilantro lover, you are going to love this dish. I happen to be a huge fan of Cilantro but I know many people who absolutely hate it, so if that is you, I apologize. I promise to bring you a Cilantro free recipe next time around.
It comes from the latest edition of Bon Appetit magazine (one of my favorites) and is a part of their 5 Amazing Meatball recipe spread. I chose it because it was the furthest thing from all of the Christmas fare we’d been dining (and re-dining on lately.) A tagine or tajine is a type of slow cooked stew found in North African cooking. It is named after the special cookware used for these dishes. You can see an example of a Tagine here. Don’t worry, you do not need a tagine to make this meal. A good old fashioned oven safe dutch oven works just fine.
Although this recipe calls for beef meatballs, I really think it would be great, maybe even better, with ground turkey. So, feel free to lighten it up if you so desire.
INGREDIENTS
Meatballs
1 1/2 pounds group beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon Turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
Stew
1 Tablespoon olive oil
3 1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 14.5 ounce can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2 inch thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5 ounce package baby spinach leaves
Couscous with Fresh Cilantro and Lemon Juice (recipe below)
DIRECTIONS 
Meatballs: Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonsfuls for each, roll meat mixture into 1 1/2 inch meatballs. Arrange meatballs on sheet.
Stew:
Heat oil in heavy large ovenproof pot over medium heat. Add onions; saute about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
Preheat oven to 350 degrees. Bring stew to simmer. Stir in carrots. 
Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper.
Spoon couscous into bowls; top with tagine. garnish with cilantro and lemons.
Couscous with Fresh Cilantro and Lemon Juice
INGREDIENTS
2 Tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon Turmeric
1 2/3 cups water
1 teaspoon finely grated lemon peel
1/2 teaspoon coarse kosher salt
1 1/2 cups plain couscous
1/4 cup chopped fresh cilantro
2 Tablespoons fresh lemon juice
Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt if desired.
