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Lamb meatball and apricot tagine recipe
Lamb meatball and apricot tagine recipe
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Kid-friendly lamb meatballs with sweet apricots, tangy tomato, and aromatic Moroccan spices.
Ingredients:
  • 500g Australian Lamb Sausages with Fetta & Rosemary, casings removed
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 20.00 ml Moroccan Seasoning
  • 5.00 gm ground cumin
  • 400g can diced tomatoes
  • 150g dried apricots, coarsely chopped
  • 1 large zucchini, chopped
  • 200g Greek-style yoghurt
  • 35g almond
  • Steamed couscous, to serve
Instructions:
  • Form the sausage into 12 meatballs. Warm half of the oil in a large saucepan over medium-high heat and sear the meatballs, turning occasionally, for 3-4 mins or until golden brown. Place on a plate.
  • Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 3-4 mins until softened. Stir in the Moroccan seasoning and cumin and cook for another 1-2 mins until aromatic.
  • Combine the tomato, 1/3 cup (80ml) water, apricot, and zucchini in the pan. Bring to a boil. Return the meatballs to the pan, then reduce heat to low and simmer for 10-12 minutes until meatballs are cooked through and the sauce thickens slightly.
  • To enhance your tagine, accompany it with a side of creamy yogurt, crunchy almonds, and fluffy couscous. Don't forget to season to taste.

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