There are few things that are worth repeating. Over and over and over again. A few good things come to mind: Fleet Foxes’s first and self-titled album, re-reading your favorite authors, and well … this tagine. 

No, I did not make this in a traditional tagine. 

Listen–in the world of tiny apartments there are some kitchen utensils, pots and pans that do not bear repeating in duplication. A 3 quart enameled cast iron pot will do just nicely, please and thank you. 

What’s bears repeating about this tagine? 

Everything. 

Every. DANG. Thing.

Did I mention I ate four bowls of it? 

Yeah, that’s real. And no, not in one sitting–although I could have. And 24 hours later there’s none. Absolutely none left. 

Folks here will put on a pot of red beans on Monday while they get after the weekly chores and deep cleaning.

I, on the other hand, will make this when I am gettin’ after my weekly chores. 

This here tagine–it is best with lamb but I had some ground goat and beef on hand from a local producer, Ryals Dairy. All pastured goat and beef and it doesn’t get any better than that. 

This dish has a spicy warmth that builds. You can’t help but to keep eating it–in a serious home-made-chicken-soup kinda of way. It’s as a warm as an Indian Summer afternoon. Golden. Nostalgic and familiar in the only way that these ever elusive Fall days can be. 

Goat & Beef Tagine

(Slightly adapted from Epicurious) 

Yield: 6 servings or 4 servings for a very hungry lady

Prep time: 20 mins

Cook time: 40 mins

To make the meatballs:

½ lb ground goat, ½ lb ground beef. ½ of a yellow onion, chopped. ½ bunch cilantro, chopped. 4 cloves garlic, chopped. 1 tsp cumin. 1 tsp cayenne pepper. ½ tsp yellow curry. ½ tsp ground cinnamon. ½ tsp ground nutmeg. ½ tsp ginger. ½ tsp salt and pepper.  

Beat one egg. 

Stir spices to mix. Add the ground goat and beef. Next mix in the egg. Get in there and use your hands–mix until well combined. Shouldbe good and sticky. Roll between two palms meatballs that are the size a of a half dollar. You should get 16 to 24 meatballs. 

Line a baking sheet with parchment paper or aluminum foilwhichever you prefer. Set your oven to broil. Broil for 3 to 5 minutes–turning occasionally. Just enough to get a bit of crust and to hold em together. 

For the stew:

Preheat oven to 350.

½ an onion, chopped. 2 cloves of garlic, minced. 2 large carrots, peeled and chopped. ½ tsp cinnamon. 1 tsp cumin. 1 tsp ground mustard. 1 tsp yellow curry. ¼ saffron threads. A dash of salt and pepper. Place a 3 quart stove (and oven safe) pot on over medium high heat. Add a few dashes of olive oil. Sweat the onions, carrots, and garlic for about 4 mins then add the spices.  Next, take 1 can of diced tomatoes, 1 can of chicken broth and add to pot. Cover and let simmer for another 2 to 4 minutes.  Chop the other half of that bunch of cilantro. 

Now is the time to put on 2 cups of water to boil to make your rice. This can cook on the stovetop while the stew is well stewing. 

Meatballs should be ready. Slide them gently into the pot. They should be mostly covered by the stew. Sprinkle cilantro on top, cover with the lid and slide into the oven for 35 mins. After 35 mins remove from the oven and add chopped lacinato kale–about one cup. Cover and slide back into the oven for another 5 mins. 

Remove your stew from the oven. Allow to rest for a minutes, top with feta and serve.