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Lamb & Bramley Apple Tagine
- Preparation and cooking time
- Total time
- Serves 4
A delicious fusion recipe balancing exotic Moroccan flavours with the classic British Bramley
- 2 Bramley apples (approx 450g), peeled and cored
- 500g minced lamb
- Finely grated zest of 1 lemon and juice of half
- 75g fresh white breadcrumbs
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Pinch cayenne pepper
- Small bunch flat leaf parsley, chopped
- 2 tbsp olive oil
- 1 onion, peeled and chopped
- 25g fresh root ginger, peeled and grated or finely chopped
- Pinch saffron
- 350ml lamb stock
- 3 tbsp tomato puree
- 100g pitted black Kalamata olives
- small bunch coriander, chopped
- STEP 1To make the meatballs, coarsely grate the apples and put in a large bowl. Add the lamb mince, lemon zest, breadcrumbs, spices and parsley. Season with salt and pepper. Using your hands thoroughly mix everything together, then firmly shape into 20 balls, giving 5 per portion.
- STEP 2In a large casserole with a lid, heat the olive oil then add the onion, ginger and saffron. Cook for about 5 minutes until the onion is softened and starting to colour. Add the lemon juice, stock, tomato puree, olives and bring to the boil. Add the meatballs, gently turning to coat in the liquid and reduce the heat. Cover with a lid and cook for 20 minutes turning the meatballs a couple of times throughout.
- STEP 3Remove the lid and continue to cook for a further 10 minutes until the liquid has reduced and thickened slightly.
- STEP 4Stir in the coriander and serve hot with couscous.