Name: Moroccan meatball tagine with lemon & olives
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 3 onions , peeled -; 500g minced lamb -; zest and juice 1 unwaxed lemon , quartered -; 1 tsp ground cumin -; 1 tsp ground cinnamon -; Pinch cayenne pepper -; small bunch flat-leaf parsley , chopped -; 2 tbsp olive oil -; thumb-sized piece ginger , peeled and grated -; 1 red chilli , deseeded and finely chopped -; pinch saffron strands -; 250ml lamb stock -; 1 tbsp tomato purée -; 100g pitted black kalamata olive -; small bunch coriander , chopped -; couscous or fresh crusty bread, to serve -

Moroccan meatball tagine with lemon & olives

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan meatball tagine with lemon & olives

1. 3 onions , peeled -

2. 500g minced lamb -

3. zest and juice 1 unwaxed lemon , quartered -

4. 1 tsp ground cumin -

5. 1 tsp ground cinnamon -

6. Pinch cayenne pepper -

7. small bunch flat-leaf parsley , chopped -

8. 2 tbsp olive oil -

9. thumb-sized piece ginger , peeled and grated -

10. 1 red chilli , deseeded and finely chopped -

11. pinch saffron strands -

12. 250ml lamb stock -

13. 1 tbsp tomato purée -

14. 100g pitted black kalamata olive -

15. small bunch coriander , chopped -

16. couscous or fresh crusty bread, to serve -

How to cook deliciously - Moroccan meatball tagine with lemon & olives

1. Stage

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.

2. Stage

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.

3. Stage

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.