Moroccan meatball tagine with lemon & olives

Method 1

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

step 1

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.

step 2

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.

step 3

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.

Method 2

Ingredients:

- 500g ground beef or lamb

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1 tsp ground cinnamon

- 1 tsp paprika

- Salt and pepper to taste

- 1 can of chopped tomatoes

- 1 lemon, cut into wedges

- Handful of green olives

- Fresh cilantro, chopped

- Olive oil

Instructions:

1. In a bowl, mix the ground meat with the chopped onion, minced garlic, cumin, coriander, cinnamon, paprika, salt, and pepper. Form meatballs and set aside.

2. Heat some olive oil in a tagine or large skillet over medium heat. Brown the meatballs on all sides.

3. Add the canned tomatoes to the tagine, along with the lemon wedges and green olives. Cover and simmer for about 30 minutes, until the meatballs are cooked through.

4. Garnish with fresh chopped cilantro before serving.

5. Enjoy your delicious Moroccan meatball tagine with lemon & olives!

Comments

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