Moroccan Lamb meatball tagine

Moroccan Lamb meatball 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

• For The Meatballs
• 220 grams Lamb Mince
• 1/2 Onion finely chopped
• 2 cloves Garlic finely chopped
• 1 handful Mint chopped
• 1 large handful Breadcrumbs
• 1 Egg beaten
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• For The Sauce
• 1 Onion chopped
• 3 cloves Garlic chopped
• 1/2 tsp Ground Coriander
• 1 tsp Ground Cinnamon
• 1 1/2 tsp Harissa Paste
• 1 1/2 tsp Tagine Paste or just add an extra tsp of harissa if you haven't got this
• 2 x 400 gram Tin Tomatoes
• 2 handful Dried Apricots chopped
• 2 Preserved Lemon chopped
• 1 pinch Salt
• 1 large handful Fresh Coriander chopped
• 4 tbsp Black Olives pitted

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.
   

• Cuisine: North African
• Course: Main
• Skill Level: Moderate