Spicy Moroccan Lamb Meatball Tagine Recipe
My take on a spicy tomato and lamb meatball tagine is loaded with Moroccan flavours and a little bit of heat from cayenne pepper and despite it taking an hour to cook it is very easy!
Servings 2 Servings
Calories 636kcal
Ingredients
- 1 Medium-Large Onion 175-200g
- 2 tablespoon Olive Oil
- 250 g Minced Lamb 9oz (10-15% Fat)
- 15 g Fresh Chopped Coriander ¼ Cup
- 400 g Tin Chopped Tomatoes 14oz
- 1 tablespoon Honey 20g
- 2 Garlic Cloves
For the Spice Mix:
- 1½ teaspoon Paprika
- 1 teaspoon Dried Mint
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ½ teaspoon Ground Turmeric
- ⅛ teaspoon Ground Cinnamon
- ⅛ teaspoon Black Pepper
- ½ teaspoon Salt
Instructions
- Peel the onion, cut it in half and then take half of it and cut it into 5-7mm (¼") thick half-moon shapes.
- Add the olive oil to the base of a 20-23cm (8-9″) tagine pot or similarly sized frying pan, and add the sliced onion in a single layer. Turn on the heat under the tagine to medium-low and add a lid, cook for 15 minutes whilst you prepare the rest of the dish.
- Mix all of the ingredients for the spice mix in a small bowl.
- Grate the remaining onion into a mixing bowl.
- Add the minced lamb to the mixing bowl with 1 tablespoon of the spice mix and chopped coriander, give everything a mix and set aside.
- Add the tinned tomatoes to a bowl, peel and slice the garlic cloves and add them along with the honey and remaining spice mix, and give the sauce a stir.
- By now, the onions should have had their 15 minutes of cooking time. Remove the lid from the tagine, pour in the tomato sauce, turn the heat up to medium, and allow the sauce to cook for 15 minutes uncovered. You want it to bubble away, thicken and reduce a little.
- While the sauce is bubbling away, form the lamb mix into 12 meatballs, which will be around 30mm (1¼") in diameter.
- Give the sauce a stir, this should be the first time the sauce has been stirred in the tagine, have a taste a add a pinch more salt if it is required. Then reduce the heat to low-medium.
- Add the balls to the sauce and roll them around to coat, add the lid to the tagine and poach gently for 15-17 minutes. You are looking for the meat to reach an internal temperature of around 70°C or 158°F, they will continue to cook whilst you are serving up.
Video
Nutrition
Serving: 1 | Calories: 636kcal | Carbohydrates: 34g | Protein: 36g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 25g | Cholesterol: 121mg | Sodium: 705mg | Fiber: 6g | Sugar: 19g
