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Moroccan Lamb meatball tagine

Jan 12, 2013   //   by . Recipe section Recipes  //  No Comments

Slightly spicy but with a lovely sweetness from the apricots, cinnamon and lemons. Really tasty tucker!

Moroccan Lamb meatball tagine

lamb tagine

By Julie Published: January 12, 2013

  • Makes: 6 Servings
  • Prep: 15 mins
  • Cook: 60 mins
  • Ready In: 1 hr 15 mins

Slightly spicy but with a lovely sweetness from the apricots, cinnamon and lemons. Really tasty tucker!

Ingredients

Instructions

  1. Preheat your oven to 180c, and then mix all of the meatball mix in a mixing bowl with your hands. Mold approx 24 balls and then cook these in the oven for about 20 mins until nice and golden - turn about half way through.
  2. Start with the sauce whilst the meatballs are cooking - gently fry the onion and garlic for a few minutes before adding the pastes and spices, frying on a medium heat for another few minutes. Now add the tomatoes, olives, apricots and lemon, and bring to a simmer for about 15-20 minutes. Add half of the coriander and seasoning to taste for the last few minutes.
  3. Once your meatballs are ready, place them in an ovenproff dish with a lid, pour the sauce over and bake for a further 15-20 minutes. Once ready sprinkle with the remaining fresh coriander, and serve with some couscous or quinoa.

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Moroccan Lamb meatball tagine 5 out of 5 based on 1 ratings.

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