Name: Moroccan Meatball Tagine with Lemon & Olives Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 3 onions, peeled; 500g minced lamb; Zest of 1 unwaxed lemon; 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; Juice of 1 unwaxed lemon (quartered lemons used for wedges); 1 tbsp tomato purée; 100g pitted black kalamata olives; Small bunch coriander, chopped; Couscous or fresh crusty bread

Introduction

This Moroccan meatball tagine with lemon and olives is a fragrant and flavorful dish perfect for a comforting meal. Tender lamb meatballs simmer in a spiced sauce with bright lemon and salty olives, creating a wonderful balance of taste. It’s ideal served with couscous or crusty bread to soak up the delicious sauce.

A white speckled bowl filled with a rich, orange-red sauce containing several browned meatballs and light yellow chunks of cauliflower, mixed with a few dark olives. The bowl sits on a white marbled surface with a dark grey cloth napkin next to it. Behind the bowl is a white plate holding a pile of fluffy, pale couscous. A dark metal spoon lies on the surface near the bowl, and a pair of silver salt and pepper shakers sit blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 onions, peeled

500g minced lamb

Zest and juice of 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

Instructions

Step 1: Put the onions in a food processor and blitz until finely chopped. In a large bowl, combine the minced lamb, lemon zest, cumin, cinnamon, cayenne pepper, chopped parsley, and half the chopped onions. Season with salt and pepper, then mix well with your hands and shape into walnut-sized meatballs.

Step 2: Heat the olive oil in a large flameproof dish or tagine over medium heat. Add the remaining onions, grated ginger, chopped chilli, and saffron strands. Cook for about 5 minutes until the onions are soft and starting to colour.

Step 3: Stir in the lemon juice, lamb stock, and tomato purée, then add the olives. Bring the mixture to a boil.

Step 4: Add the meatballs one at a time into the sauce. Reduce the heat to low, cover with a lid, and cook for 20 minutes, turning the meatballs a couple of times to cook evenly.

Step 5: Remove the lid and tuck in the chopped coriander and lemon wedges between the meatballs. Continue to cook uncovered for another 10 minutes until the sauce thickens slightly.

Step 6: Serve the tagine hot with couscous or fresh crusty bread to soak up the sauce.

Tips & Variations

Use fresh coriander and flat-leaf parsley for the best aromatic flavor.

For a milder dish, reduce the amount of cayenne pepper and deseed the chilli thoroughly.

Try substituting lamb with beef or turkey mince if preferred.

If you don’t have a tagine, a heavy-bottomed saucepan with a tight-fitting lid works well.

Add chopped tomatoes for a slightly tangier sauce.

FAQs

Can I make this dish vegetarian?

You can substitute the lamb meatballs with spiced chickpea or lentil balls to make a vegetarian version. Adjust cooking times accordingly to ensure the vegetarian balls are cooked through.