Buon appetito!
Tajine of lamb meatballs with bulgur
Ingredients
4 persons
- 3 tablespoons olive oil
- 500 grams of lamb meatballs
- 2 red bell peppers
- 690 grams ELVEA Passata Natural
- 1 tablespoon harissa
- 1 bunch cilantro
- 1 bag of bulgur
- pepper
- salt
Preparation
-
1
Heat the olive oil in a tagine or casserole dish. Brown the meatballs all around. Spoon them out of the pan. In the fat, gently fry the bell bell pepper for 4 min.
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2
Stir the harissa into the bell bell pepper and fry gently for 1 min. Place the meatballs between the peppers and pour in the passata. Bring to the boil.
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3
Turn the heat low and stew the meatballs, covered, for 20 min until tender.
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4
Finely chop the cilantro. Remove the tagine from the heat. Stir in the cilantro and season with salt and pepper.
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5
Serve with bulgur.
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6
Buon appetito!
