Lamb Meatball Tagine
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!
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 (1 ¼ cups) chickpeas (from a 400g can) drained and rinsed
- 200 g (⅞ cup) 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
Calories: 1099kcal | Carbohydrates: 149g | Protein: 51g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 73mg | Sodium: 690mg | Potassium: 2065mg | Fiber: 25g | Sugar: 22g | Vitamin A: 6221IU | Vitamin C: 30mg | Calcium: 243mg | Iron: 15mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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