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Lamb meatball tagine with couscous
Lamb meatball tagine with couscous
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Satisfy your appetite with this sweet and hearty meatball tagine.
Ingredients:
  • 550g lamb mince
  • 82.50 ml fresh breadcrumbs (see note)
  • 125.00 ml chopped fresh coriander leaves
  • 15.00 gm Moroccan spice mix
  • 5 eggs
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 x 400g cans diced tomatoes
  • Couscous, to serve
Instructions:
  • Combine mince, breadcrumbs, half of the coriander, half of the spice mix, and 1 egg in a large bowl. Season generously with salt and pepper, then mix until fully incorporated. Shape the mixture into 20 balls, each about a tablespoon in size. Arrange the balls on a plate, cover, and chill in the refrigerator for 20 minutes.
  • Preheat a non-stick frying pan over high heat. Cook meatballs in two batches, turning frequently, for 5 minutes or until nicely browned. Place them on a large plate and carefully discard any extra fat from the pan.
  • - Heat oil in a pan over medium-high heat, then add onion and cook until softened. - Stir in the remaining spice mix, tomatoes, and honey, and bring to a simmer. - Add the meatballs back to the pan and reduce heat to low. - Simmer uncovered for 20 minutes until meatballs are tender and sauce has thickened.
  • Create 4 indentations in the tomato mixture and carefully crack the remaining eggs into each one. Cover and cook for 8 minutes, or until the eggs are cooked to your liking. Garnish with the rest of the coriander and serve promptly with couscous.

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