Moroccan Meatball Tagine with Lemon & Olives


  • 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
  • ¼ cup chopped parsley
  • 2 Tbsps. olive oil
  • 1-inch piece ginger, peeled and grated
  • 1 red chili, seeded and finely chopped
  • A pinch of saffron strands
  • 250ml lamb stock
  • 1 Tbsps. tomato paste
  • 100g black kalamata olive, pitted
  • ¼ cup chopped coriander


Step 1

In a large bowl, add half the onions, the lamb, lemon zest, parsley and spices and season with salt and pepper to taste.

Step 2

Mix well until combined, then shape the meat mixture into balls the size of walnuts.

Step 3

Heat oil in a large skillet or a tagine with a lid.

Step 4

Saute the onion, ginger, chili, and the saffron and cook for 5 minutes or until the onion is soft and starting to brown.

Step 5

Stir in the lemon juice, lamb stock, tomato paste and olives and bring to a boil.

Step 6

Add the meatballs one at a time, reduce the heat and cook, covered, for 20 minutes, turning the meatballs a few times.

Step 7

Uncover, then add the coriander and tuck the lemon wedges between the meatballs.

Step 8

Cook, uncovered, for other 10 minutes or until liquid is reduced and thickened.

Step 9

Served hot with couscous or fresh crusty bread.

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