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Moroccan meatball tagine with lemon & olives

Moroccan meatball tagine with lemon & olives

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(45 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 4
A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories394
  • fat26g
  • saturates9g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein31g
  • salt1.7g
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Ingredients

  • 3 onion, peeled

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • thumb-sized piece ginger, peeled and grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 red chilli, deseeded and finely chopped
  • pinch saffron strands

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 250ml lamb stock

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 tbsp tomato purée
  • 100g pitted black kalamata olive
  • small bunch coriander, chopped
  • couscous or fresh crusty bread, to serve

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

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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.

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Comments (42)

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.

kimkap's picture
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Enjoyed this but next time will be adding more spice.

stevecaubergh's picture
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This is so good and very easy to make. Delightful!

dixie123's picture
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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.

akd2323's picture

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.

ejc1979's picture

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

Serve with a salad?

cappuccinomonkey's picture
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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.

traceyal's picture
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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

wooflett's picture
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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!

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

amywalsh1985's picture

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.

killfrill's picture
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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!

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

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

1irishlassie's picture
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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

brawoiseau's picture
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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.

lewart78's picture
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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.

jolly_tall's picture
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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.

letsdolunch's picture
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Disappointing

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