Moroccan lamb meatball tagine

A warming, hearty lamb meatball tagine recipe. Leftovers? Keep in the fridge up to 3 days and let the flavours really develop. Serve with nutty and fruity couscous, lots of fresh coriander and a dollop of greek yoghurt.


INGREDIENTS


FOR THE MEATBALLS

  • 500g Lamb mince
  • A handful of coriander, finely chopped
  • 2 Garlic cloves, lightly fried
  • 1 Red onion, fried until translucent
  • 2 Eggs
  • 4 Tbsp. Bread crumbs
  • 2 Tbsp. Mustard
  • 1 Tsp. Garam Masala
  • 1 Tsp. Cinnamon
  • 1 Tsp. Paprika
  • 1 Tsp. Cumin
  • 1 Tsp. Rash El Hanout

FOR THE TAGINE

  • 1 Red onion
  • 2 Garlic cloves
  • 2 x Tinned tomatoes or a bottle of passata
  • Tomato paste
  • Saffron, soak in hot water for 5 minutes (do not dispose of the water!)
  • 1 Tsp. Harissa
  • 1 Tin chickpeas, drained
  • 4 Dried apricots, soaked in hot water
  • 4 Dried figs, soaked in hot water
  • A handful of almonds, soaked in hot water
  • Salt
  • Pepper

DIRECTIONS

  1. Mix the spices and divide into two and put aside
  2. In a bowl, combine the egg, mustard, salt, pepper, half of the spices, chopped coriander, breadcrumbs, onion and garlic
  3. Wet your hands a little (clap to get rid of any excess water) and roll approx. 20 meatballs
  4. Fry the meatballs until golden and out aside
  5. In a deep pan, fry the onion until translucent, add the garlic and fry for a couple of minutes
  6. Add the tomato paste and fry for a minute or so before adding the tinned tomatoes
  7. Add the saffron + soaking water, the harissa and let simmer for 10 minutes
  8. Add the meatballs, the figs, apricots, almonds and simmer for another half an hour or so
  9. Serve with nutty and fruity couscous, lots of fresh coriander and a dollop of greek yoghurt

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