Lamb Meatball Tagine
Tender spiced lamb meatballs simmered with sweet apricots, dates and carrots in a rich tomato tagine sauce. Packed with warm Moroccan-inspired flavours, this comforting one-pot dish is perfect for relaxed family dinners and sharing.
Serves
2
Featuring
Mutti Peeled Tomatoes
Ingredients
- 1 tbsp olive oil
- 250g lamb mince
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp ground cumin
- 1 tsp Ras El Hanout spice
- 400g tin Mutti Peeled Tomatoes
- 300ml chicken stock, hot
- 1 tbsp runny honey
- 150g ready-to-eat dried apricots, quartered
- 4 carrots, cut into chunks
- 260g spinach
- 2 tsp grated lemon zest
- ½ cup pitted dates, chopped
- 28g fresh flat-leaf parsley, finely chopped
- Salt and pepper, to taste
To Serve
- Freshly made couscous
- Mint yoghurt
All ingredients are available to purchase in our Farm Shop
Method
- In a mixing bowl, season the lamb mince with salt, pepper and Ras El Hanout. Mix well with a fork, then roll into 6–8 medium-sized meatballs.
- Preheat a large saucepan, add olive oil and cook meatballs slightly until they are nicely browned on the outside. Take the meatballs from the saucepan and set aside.
- In the same pan sauté the onion for 5-10 minutes, adding the garlic and spices and mix well.
- Pour in the Mutti Peeled Tomatoes and half of the hot chicken stock. Add the honey, apricots, dates and bring to a simmer, cook for 10 minutes.
- Add the carrots, meatballs and lemon zest, put a lid on the saucepan and cook for another 25 minutes until the carrots are tender and meat is cooked through.
- Finally add the spinach, cook for a few minutes and remove from the heat.
- Add the fresh parsley just before serving.
- Serve with freshly made couscous and mint yoghurt.
