Moroccan Spiced Lamb Meatballs with Apricot and Almond Tagine
Moroccan lamb meatballs browned in oil, then simmered with tomatoes and spices, served over couscous with apricots and almonds.
- 1200 g lamb mince
- 3 large onions
- 6 cloves garlic cloves
- 40 g fresh ginger
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tsp ground coriander
- 200 g dried apricots
- 800 g chopped tomatoes
- 500 ml chicken stock
- 100 g flaked almonds
- 50 g fresh coriander
- 60 ml olive oil
- 400 g couscous
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Add to a shopping listHow the shopping list works →- Step 1
Finely dice 1 onion and 3 garlic cloves. Grate the ginger.
- Step 2
In a large bowl, combine lamb mince with half the diced onion, half the garlic, half the ginger, 1 tsp cumin, 1/2 tsp cinnamon, 1 tsp coriander, and 1 tsp salt. Mix well and form into 24 walnut-sized meatballs.
- Step 3
Heat 30ml olive oil in a large heavy-bottomed pan or tagine over medium-high heat. Brown the meatballs in batches for 8-10 minutes, turning carefully. Remove and set aside.
- Step 4
In the same pan, add remaining olive oil and sauté remaining onion for 5 minutes until softened.
- Step 5
Add remaining garlic and ginger, cook for 1 minute until fragrant.
- Step 6
Add remaining cumin, cinnamon, and coriander. Cook for 30 seconds.
- Step 7
Pour in chopped tomatoes and chicken stock. Add apricots and bring to a simmer.
- Step 8
Return meatballs to the pan, cover and simmer gently for 20 minutes.
- Step 9
Meanwhile, toast flaked almonds in a dry pan for 2-3 minutes until golden.
- Step 10
Prepare couscous according to package instructions with boiling water and a pinch of salt.
- Step 11
Roughly chop fresh coriander.
- Step 12
Taste tagine and adjust seasoning with salt and pepper.
- Step 13
Serve meatballs and sauce over couscous, garnished with toasted almonds and fresh coriander.
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