Moroccan meatball tagine with lemon & olives

Moroccan meatball tagine with lemon & olives

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(37 ratings)

By

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
394
protein
31g
carbs
11g
fat
26g
saturates
9g
fibre
3g
sugar
8g
salt
1.7g

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

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Method

  1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

Recipe from Good Food magazine, February 2012

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Comments

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sarahjo33's picture
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I have made these 3 times now and they have amazing flavor and went down really well with all the family. I have also passed this recipe to my friends who loved it too.
I have also made the meatballs in the morning and placed them on a plate covered in the fridge ready to cook later which speeds up dinner time. I left out the olives as most of the family don't like them.
So full of flavor and smell delicious when cooking. A winner every time

jule955's picture
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Delicious! Don't forget to add the lemon wedges, they really give the sauce a lovely flavour (I'll try to make more sauce next time). Didn't have any problem with timing, they were cooked on time.

linda_firth's picture
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Have just made and yummed this up. What a flavoursome dish. We wanted it so be saucier, but can adjust that easily to personal taste next time. There will be a next time. It does need the lemon wedges. The meatballs are full of flavour - in fact, the nicest we have ever tasted. Once the ingredients are assembled and prepared it's quite quick to do. I did cook for 10 mins longer than suggested, and glad I did. I often find that cooking times for mince are too short for my taste.

chrissouthville's picture
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Fabulous - went down a treat. The recipe does suggest "adding the lemon wedges", although once you've used the zest in the meatballs and the juice in the sauce, I'm not sure where the wedges are supposed to come from! As the lamb was to be minced and cooked for a while, I got a nice cut of older lamb from my butcher that had more flavour.

kapatu's picture
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Everyone at my dinner table loved this dish! The lemon makes it and the meatballs are full of flavor. On top of all that, it is a light dinner so perfection is near...!

Kamillanlarsen's picture

This tasted great. I made it with minced beef instead of lamb and it was really good.

helers's picture

I thought this was delicious and felt it needed the lemon wedges. The only change I made was I added garlic (we are big garlic lovers), a second chilli and increased the stock a little. Served it with Israeli Couscous flavoured with a little harissa, some bread and a salad.

ummaws's picture

I've just made this and it was so delicious. I bought ready made meatballs which saved me a job and I just added the spices that are in the recipe along with the onions. I also took advice from other comments and didn't add the slices of lemon. It was an excellent dish.

laugh_producer's picture
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Very tasty sauce, I think I may have under seasoned the meatballs though as they were a bit bland. I'll add more spice and salt to the mix next time and I think they'll be perfect.

richardberkley's picture
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Fabulous dish...my daughter who "doesnt like lamb" enjoyed it and we all felt it tasted like something you had put a lot of time and effort in to...yet it didnt take that long
Will be using this recipe again...thanks

amanda_parker7's picture
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REALLY tasty!! Thought initially this might be too hot, but the flavours were really good. Great for low calories too. Cooked without the olives as we dont like them. Will make this again very soon!

nasroweb's picture

Incredible! Made from beef I do not like lamb, do not add coriander - I forgot to buy! Garlic (with onions base) and pine nuts added. Also, I do not have a casserole cooked on the common adhesive frying pan, was still quite satisfactory result!
Dont forget to visit my moroccan food blog at: http://morocco-recipes.com

lucylou86's picture
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Really tasty and really easy !

linnieevans's picture

Not clear if this is made on the hob or in the oven. Assumed it was the oven but then I found some internet sites which say there are 2 types of ceramic tagine dish, one can go in oven. other on the hob! Anyone advise please?

emmagifford's picture
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Very good, agree a little too lemony so had to add more tom puree near the end. Great tasting meatballs, it made loads so only cooked half and froze the rest to have with pasta later in the week. Cooked in a tagline in the oven and just stirred in some wild & white basmati for an extra 20 mins cooking time, worked perfectly.

hjdale1982's picture
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I thought this recipe was absolutely delicious and perfectly lemony without the wedges. Made enough to serve 4 for my boyfriend and I with the intention of freezing the rest for another day but just couldn't resist a second portion! Will definitely make again.

crissyd333's picture
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Loved it! I made with pasta as my husband doesn't like cous cous, and I reduced the amount of olives to 70grams as I thought it may have been a bit too much. Will be making it again!

cherrygogog's picture
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Very yummy. Made this for a dinner party. Didn't have saffron so used tumeric to add the color. Also just finely chopped the onion rather than using a blender. Only used 1 big onion for 750g of minced lamb and 1 onion for frying though and i thought that was plenty. Also left out the lemon wedges at the end as suggested by the others. It was already pretty lemony!

rainbowrosebuds's picture
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a really easy to make, delicious meal. i left out coriander and saffron and was still tasty.served with crusty bread and harissa couscous. my only criticism is that there wasn't enough sauce!

krzysztof2357's picture
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This is brilliant dish. Made it together with Moroccan spiced cauliflower almond soup as a starter and Moroccan aubergine chickpea salad, served with pita bread reheated in oven, together created real Moroccan experience. Didn't altered recipe except adding one tbsp of honey to balance lemon and tomatoes acidity and adjusting spice proportions (cooking is art not science you need to taste and experiment) . Highly recommend.

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