Moroccan meatball tagine with lemon & olives
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 3 onionspeeled
- 500g minced lamb
- zest and juice 1 unwaxed lemonquartered
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- pinch cayenne pepper
- small bunch flat-leaf parsleychopped
- 2 tbsp olive oil
- thumb-sized piece gingerpeeled and grated
- 1 red chillideseeded and finely chopped
- pinch saffronstrands
- 250ml lambstock
- 1 tbsp tomato purée
- 100g pitted black kalamata olive
- small bunch corianderchopped
- couscousor fresh crusty bread, to serve
Nutrition: per serving
- kcal394low
- fat26g
- saturates9g
- carbs11g
- sugars8g
- fibre3g
- protein31g
- salt1.7g
Method
step 1
Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
step 2
Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
step 3
Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
