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!
- 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.