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Greg's tajine de bœuf aux pois chiches
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This is a recipe I got from cuisineaz.com on 24 July 2013. Like so many recipes, it needed significant changes.


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Ingrédients

quantity       ingredient       step
250 g       pois chiches       1
500 g       basse côte de boeuf (hachées par le boucher)       2
1       oeuf       2
20 g       ail pelé et haché       2
1 bouquet       persil ciselé       2
100 g       mie de pain rassis       2
      lait       2
10 g       canelle en poudre       2
6 g       cumin en poudre       2
0,5 g       noix de muscade, pulverisée       2
12 g       sel       2
      farine       2, 3
10 cl       huile       3
boîte de 800 g       tomates pelées       4
400 g       oignon       4
20 g       sel       5
1 g       poivre       5
1 kg       courgettes       6
1       piment rouge       7
3 g       sel       7
      citrons confits       7

Préparation

  1. La veille, faites tremper les pois chiches dans l'eau froide. Egouttez-les, mettez-les dans une casserole d'eau, portez à ébullition, et laissez cuire 20 minutes.

  2. Préparez les boulettes : mélangez la viande hachée, la mie de pain trempée dans du lait et essorée, 1 oeuf, l'ail pelé et haché, 2 c. à soupe de persil ciselé, canelle, muscade cumin et sel.


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    Etalez un peu de farine dans une assiette plate.

  3. Formez des petites boulettes rondes. Roulez-les _légèrement_ dans la farine. Faites chauffer l'huile dans une sauteuse. Faites frire les boulettes dans l'huile 15 min à feu moyen, les retournant à mi-cuission. Egouttez, réservez.


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  4. Hachez les oignons et hachez les tomates en petits morceaux.

  5. Dans le récipient maintenu sur le feu, faites rissoler les oignons. Ajoutez les tomates, leur jus et 40 cl d'eau chaude. Salez, poivrez, laissez mijoter 20 min.

  6. Coupes les courgettes en rondelles d'environ 2 cm d'épaisseur.

  7. Dans un tajine ou une cocotte, étalez un lit de pois chiches égouttés, salez les, étalez les courgettes sur les pois chiches, ensuites arrangez les boulettes de viande et le piment sur les courgettes. Nappez avec la sauce.


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    Couvrez, faites ébouillir, puis laissez mijoter 1 h 30 à feu doux, puis servez avec des citrons confits coupés en morceaux.


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