This lamb meatball tagine recipe combines spiced lamb meatballs with a rich tomato-based sauce, chickpeas and fragrant spices. A comforting and aromatic North African dish!
The recipe is from Miguel Barclay's FAST & FRESH One Pound Meals recipe book. Instead of using lamb shoulder and slow cooking it, you use lamb mince instead to make delicious meatballs. The result is a yummy meal in just over 30 minutes...a good choice for a mid week meal.
We've enjoyed this recipe doubled up to serve us both for an evening meal during the week and also made for one and served as part of a tapas selection.
Tips
- Protein substitutes - replace the lamb mince with beef or turkey mince while keeping the same spices, if you prefer.
- Vegetarian option - use lentil or chickpea based meatballs for a plant-based version.
- Spices and herbs - add ras el hanout, cinnamon or nutmeg to the meatballs for a deeper Moroccan flavour. Garnish with fresh coriander or parsley for freshness.
- Sweet and savoury add-ins - try incorporating dried apricots, raisins or prunes to the sauce for a sweet contrast to the savoury meatballs.
- Serve as a meal for one or as part of a tapas selection - for a tapas selection, try these 2 dishes from the same recipe book:
- This lamb meatball tagine recipe is easily adapted if you're cooking for more people (the photos are the recipe doubled).
Frequently Asked Questions
Yes - you can use a heavy-bottomed skillet, Dutch oven, or any deep pan with a lid. The flavours will still be fantastic!
Lamb mince with a fat content of around 15 to 20% works best for juicy and flavourful meatballs.
Absolutely - both the meatballs and sauce can be prepared up to 2 days in advance and kept in the fridge. Reheat gently on the hob.
Yes - freeze the cooked meatballs and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob.
Serve it with steamed couscous, basmati rice, or flatbread. A side of roasted vegetables or a fresh salad also complements the dish beautifully.
Yes, add more harissa paste, chilli flakes, or fresh chilli to the sauce for extra heat.
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How to make this Lamb Meatball Tagine
Ingredients
- 100g lamb mince
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- salt and freshly ground black pepper
- olive oil
- quarter of a red onion, sliced
- half a carrot, peeled and roughly sliced
- 200g chickpeas (from a 400g tin), drained and rinsed
- 200g passata
- half a mug of couscous (approx. 125g)
- half a chicken stock cube or pot
- half a mug of boiling water (approx. 160ml)
Instructions
- Combine the minced lamb in a bowl with half the crushed garlic, half the cumin and season with salt and pepper. Form the mixture into three or four meatballs and pan-fry them in a splash of olive oil over a medium heat for about 7 minutes until they start to brown all over.
- Add the onion and carrot to the pan and fry for a further 4 to 5 minutes. Just as the onion starts to brown, add the chickpeas, passata, remaining garlic and cumin and season with salt and pepper. Simmer for about 10 minutes until the sauce is reduced and the meatballs are cooked through.
- While the meatballs are simmering, tip the couscous into a heatproof bowl, crumble in the stock cube or pot, add the boiling water then stir and leave to stand for 7 minutes.
- When everything is ready, fluff up the couscous with a fork and serve it with the lamb meatball tagine…now eat!
Serving suggestions
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Lamb Meatball Tagine
Equipment
Ingredients
- 100 g (3.5 oz) lamb mince
- 2 cloves garlic crushed
- 2 tsp ground cumin
- salt and freshly ground black pepper
- olive oil
- quarter of a red onion sliced
- half a carrot peeled and roughly sliced
- 200 g (7.1 oz) chickpeas (from a 400g tin) drained and rinsed
- 200 g (7.1 oz) passata
- half a mug of couscous (approx. 125g)
- half a chicken stock cube or pot
- half a mug of boiling water (approx. 160ml)
Instructions
- Combine the minced lamb in a bowl with half the crushed garlic, half the cumin and season with salt and pepper. Form the mixture into three or four meatballs and pan-fry them in a splash of olive oil over a medium heat for about 7 minutes until they start to brown all over.
- Add the onion and carrot to the pan and fry for a further 4 to 5 minutes. Just as the onion starts to brown, add the chickpeas, passata, remaining garlic and cumin and season with salt and pepper. Simmer for about 10 minutes until the sauce is reduced and the meatballs are cooked through.
- While the meatballs are simmering, tip the couscous into a heatproof bowl, crumble in the stock cube or pot, add the boiling water then stir and leave to stand for 7 minutes.
- When everything is ready, fluff up the couscous with a fork and serve it with the lamb meatball tagine…now eat!
Notes
- Protein substitutes - replace the lamb mince with beef or turkey mince while keeping the same spices, if you prefer.
- Vegetarian option - use lentil or chickpea based meatballs for a plant-based version.
- Spices and herbs - add ras el hanout, cinnamon or nutmeg to the meatballs for a deeper Moroccan flavour. Garnish with fresh coriander or parsley for freshness.
- Sweet and savoury add-ins - try incorporating dried apricots, raisins or prunes to the sauce for a sweet contrast to the savoury meatballs.
- Serve as a meal for one or as part of a tapas selection - for a tapas selection, try these 2 dishes from the same recipe book:
- This lamb meatball tagine recipe is easily adapted if you're cooking for more people (the photos are the recipe doubled).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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