Moroccan meatball tagine with lemon & olives

Latest comments and suggestions

Results 1-20

• Stephie B

  21 January 2012

  Stephie B commented on this recipe

  Just eaten this, fabulous! Left out cinnamon and olives as boyfriend doesn't like and was still lovely. Also didn't bother with lemon wedges, just the zest and juice, still lemony and lovely. Definitely a fab dinner party recipe! Served with buttery creamy mash potatoes

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stephie B

  22 January 2012

  Stephie B rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mich_mkp

  23 January 2012

  mich_mkp rated and commented on this recipe

  

  Absolutely gorgeous! Swapped black olives for green ones as I prefer them, and served with rice as I hate couscous. Froze in portions and reheats really well, although I did add a touch more water. Definitely doing this one again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dinner

  27 January 2012

  dinner rated and commented on this recipe

  

  Disappointing

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jolly_tall

  01 February 2012

  jolly_tall rated and commented on this recipe

  

  made this for a week night supper to make a change and really enjoyed it. Fresh tasting with a hint of heat from the cayenne and chilli. Would probably make it hotter next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hotchilli

  04 March 2012

  hotchilli rated and commented on this recipe

  

  This was thoroughly delicious, the meatballs are really tender, the sauce nice and rich (used half a tube of tom puree), didn't bother with the lemon wedges as the children would complain. Made it with quinoa, mint and apricot. Superb.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MacT

  11 March 2012

  MacT commented on this recipe

  Yummy yummy! Cooked today but saving for tomorrow and will freeze the rest. I used reduced fat lamb mince so nice and friendly to those watching their weight! Just finely chopped the onions as don't have a blender and the meat balls held together fine. Love hotchilli's suggestion of the mint and apricot in the side dish - I was thinking it would be nice to make an alternative with apricots in. Love it! Will make again and has given me confidence to try other tagine recipes. Oh and I might even buy a tagine! Used a big pot with a lid and all worked well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MacT

  11 March 2012

  MacT rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sherrie

  20 April 2012

  sherrie rated and commented on this recipe

  

  yummy dish although hubby and son said it was too lemony ! will leave out the lemon next time also left out olives as they dont like them either !added an extra chilli for more heat ...delicious will make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andy C

  06 May 2012

  Andy C rated and commented on this recipe

  

  Really nice!!! Used green Olives and served with Couscous and garlic toasts. Will definately make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise Panks

  02 July 2012

  Louise Panks rated and commented on this recipe

  

  Very easy. I used ready made veal meatballs second time and put the spices for the meatballs in the sauce. The meatballs cooked beautiful.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• frill

  08 July 2012

  frill rated and commented on this recipe

  

  Amazing!!!!! Made with beef as I don't really like lamb, also didn't add coriander - forgot to buy it! Added garlic (with the onion base) and pine nuts. Also, I don't have a tagine, cooked it on a common nonstick pan, still the result was absolutely satisfying!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amywalsh1985

  26 July 2012

  amywalsh1985 commented on this recipe

  Great recipe, turned out so much nicer than I expected. My oven is knackered and you need a heat diffuser (which I don't have) to use a tagine on the hob so I cooked in a pan and transferred to a tagine at the end. Served it with Cous Cous mixed with lemon zest, juice and finely chopped mint. Yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• frill

  26 July 2012

  frill commented on this recipe

  Got addicted to this tagine, I'm making it for the 3rd time in a row! :D

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wooflett

  30 July 2012

  wooflett rated and commented on this recipe

  

  I think this is an excellent recipe, and like others here I was surprised at just how good it was. Well worth making. I didn't use as much lemon as suggested, just half that amount, but everything else was just as per the recipe. This would also make a great dinner party dish as it appears more complex than it actually is!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• traceyal

  22 August 2012

  traceyal rated and commented on this recipe

  

  Totally delicious, this recipe is a must! In fact I can honestly say that it's one of my favourite recipes ever. Easy to make, I didn't alter anything and it tasted fab. I'm not much of an olive fan but they tasted lovely. Great for a family meal or for a special dinner. I served it with brown rice. yum

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarah's

  25 August 2012

  sarah's rated and commented on this recipe

  

  Was very easy to make but it was fairly hot and left and overwhelmingly bitter aftertaste. Would be better without the lemon wedges going in at the 10 minutes to go mark and too hot for typical Moroccan food.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EmmaC

  16 October 2012

  EmmaC commented on this recipe

  Lovely tasty dinner, but again a goodfood recipe with no vegetables in it? So many recipes with no veg content. Serve with a salad?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AmandaD

  09 November 2012

  AmandaD commented on this recipe

  Totally delicious! Easy to make with bags of flavour - don't necessarily need the lemon wedges in though. And with cous cous alongside as suggested - perfect.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dixie

  18 November 2012

  Dixie commented on this recipe

  Yummy, didn't add all the lemon as I put some in the cous cous and added apricots and sultanas to the cous cous. I added some crushed garlic to the lamb mix and also the tagine. Made it the day before and re heated was perfect. I also substituted the saffron for turmeric very yummy and a new favourite with everyone.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1898649/

Your binder

Ingredients

• 3 onions , peeled
• 500g minced lamb
• zest and juice 1 unwaxed lemon , quartered
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• pinch cayenne pepper
• small bunch flat-leaf parsley , chopped
• 2 tbsp olive oil
• thumb-sized piece ginger , peeled and grated
• 1 red chilli , deseeded and finely chopped
• pinch saffron strands
• 250ml lamb stock
• 1 tbsp tomato purée
• 100g pitted black kalamata olives
• small bunch coriander , chopped
• couscous or fresh crusty bread, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 40 mins

Ingredients

• 3 onions , peeled
• 500g minced lamb
• zest and juice 1 unwaxed lemon , quartered
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• pinch cayenne pepper
• small bunch flat-leaf parsley , chopped
• 2 tbsp olive oil
• thumb-sized piece ginger , peeled and grated
• 1 red chilli , deseeded and finely chopped
• pinch saffron strands
• 250ml lamb stock
• 1 tbsp tomato purée
• 100g pitted black kalamata olives
• small bunch coriander , chopped
• couscous or fresh crusty bread, to serve

PER SERVING

394 kcalories, protein 31.0g, carbohydrate 11.0g, fat 26.0 g, saturated fat 9.0g, fibre 3.0g, sugar 8.0g, salt 1.7 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.