Lamb Meatball Tagine Lamb Meatball Tagine

Lamb Meatball Tagine

A tagine recipe using lamb mince, spices, apricots, onions, garlic, cinnamon, chopped tomatoes, lamb stock, freshly chopped coriander and honey.  The tagine is a hit with younger palates and great served with steamed couscous, rice or even pasta!

prep time
25 mins

cook time
30 minutes

4 people

  • Energy(KJ)


  • Energy(Kcal)


  • Fat(g)


  • Saturates(g)


  • Carbohydrate(g)


  • Sugars(g)


  • Fibre(g)


  • Protein(g)


  • Salt(g)



  • 450g/1lb lean lamb mince (10% fat)
  • Salt and freshly milled black pepper
  • 5ml/1tsp ground ginger
  • 5ml/1tsp ground cumin
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 3-4 dried apricots, finely chopped
  • 1 small onion, peeled and grated
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 5ml/1tsp oil
  • 1 cinnamon stick, halved
  • 1 x 400g can chopped tomatoes
  • 200ml/7fl oz good, hot lamb stock
  • 5ml/1tsp runny honey
  • 30ml/2tbsp freshly chopped coriander, to garnish
  • Pomegranate seeds, to garnish (optional)


Put the lamb in a large bowl.  Season and add the spices, parsley, apricots and half the onion and garlic.  Mix well.

Using slightly damp hands shape the mince mixture into 16 walnut-sized balls.

Heat the oil in a large non-stick pan with a lid and cook the remaining onion and garlic for 3-4 minutes or until soft.  Add the cinnamon stick, chopped tomatoes stock and honey.

Bring to the boil and cook for 5 minutes.  Add the meatballs to the sauce, reduce the heat and simmer for 20-25 minutes until the meatballs are cooked through. 

Remove the cinnamon stick from the sauce, garnish with the fresh coriander and serve with steamed couscous or rice, pomegranate seeds and a green salad.


This recipe works well with beef mince too.