Moroccan Meatball Tagine with Lemon & Olives Recipe
PREP TIME
15 mins
COOK TIME
45 mins
SERVINGS
4 People
CALORIES
474 kcal
-
3
onions, finely chopped
-
1
lb
minced lamb
-
1
lemon, zested, quartered then juiced, keeping wedges
-
1
tsp
ground cumin
-
1
tsp
ground cinnamon
-
A pinch of cayenne pepper
-
0.25
cup
chopped parsley
-
2
Tbsp
olive oil
-
1
-inch piece ginger, peeled and grated
-
1
red chili, seeded and finely chopped
-
A pinch of saffron strands
-
250
ml
lamb stock
-
1
Tbsp
tomato paste
-
100
g
black kalamata olive, pitted
-
0.25
cup
chopped coriander
- In a large bowl, add half the onions, the lamb, lemon zest, parsley and spices and season with salt and pepper to taste.
- Mix well until combined, then shape the meat mixture into balls the size of walnuts.
- Heat oil in a large skillet or a tagine with a lid.
- Saute the onion, ginger, chili, and the saffron and cook for 5 minutes or until the onion is soft and starting to brown.
- Stir in the lemon juice, lamb stock, tomato paste and olives and bring to a boil.
- Add the meatballs one at a time, reduce the heat and cook, covered, for 20 minutes, turning the meatballs a few times.
- Uncover, then add the coriander and tuck the lemon wedges between the meatballs.
- Cook, uncovered, for other 10 minutes or until liquid is reduced and thickened.
- Served hot with couscous or fresh crusty bread.
KEYWORD
meatball tagine, moroccan meatballs, kefta tagine, tagine with preserved lemon
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