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Lamb meatball tagine
Lamb meatball tagine
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Make flavorful lamb meatball tagine on a budget.
Ingredients:
  • 500g lamb mince
  • 187.50 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 brown onion, finely chopped
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1.25 gm ground ginger
  • 255.00 gm beef stock
  • 2 tomatoes, chopped
  • 125.00 ml raisins
  • 75g baby spinach
  • 82.50 ml plain Greek-style yoghurt
  • 125.00 ml fresh coriander leaves
  • 62.50 ml slivered almonds, toasted
  • Dutch (baby) carrots, roasted, to serve
  • Red onion, to serve
  • Couscous, to serve
Instructions:
  • Combine minced meat, breadcrumbs, egg, and half of the onion in a bowl. Season with salt and pepper, then mix thoroughly. Shape mixture into small meatballs using level tablespoons.
  • In a large, deep frying pan over medium-high heat, heat half of the oil. Cook meatballs in batches, turning occasionally, until browned all over, about 4 to 5 minutes. Drain on paper towel.
  • In a pan over medium heat, heat the rest of the oil and add the remaining onion. Sauté for 5 minutes until softened. Add garlic, cumin, ground coriander, turmeric, and ginger. Cook for 1 minute until fragrant. Then stir in the stock, tomato, and raisins.
  • - Add the meatballs back to the pan and bring to a simmer for 4 to 5 minutes, stirring occasionally until meatballs are cooked through. - Stir in the spinach and cook for 1 minute until wilted. - Finish by topping with dollops of yogurt, fresh coriander, and almonds. - Serve the tagine with roasted carrots, onions, and couscous.

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