Lamb meatball tagine
Discover the rich flavors of Moroccan cuisine with our Lamb Meatball Tagine recipe. This delectable dish features succulent lamb mince, aromatic spices like cumin and turmeric, and a nourishing mix of tomatoes, spinach, and raisins. Finished with a tangy Greek yogurt drizzle and toasted almonds for added crunch, it's a hearty, warming meal that's perfect for any occasion. Complete with easy-to-follow instructions, this recipe is your gateway to a truly exotic culinary experience.
- 04 Mar 2025
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 16 Ingredients
Lamb meatball tagine is a flavorful and aromatic North African dish that brings together a variety of spices and ingredients to create a rich and hearty meal. This recipe blends the savory taste of lamb with spices like cumin, turmeric, and ginger, complemented by sweet raisins and fresh spinach. Served with a dollop of Greek yogurt and a sprinkle of coriander leaves and almonds, this dish offers a delightful balance of textures and flavors.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Toast and chop the almonds, set aside.
- Dice the tomatoes and roughly chop the spinach and coriander leaves.
- In a large bowl, combine the lamb mince, bread crumbs, egg, minced garlic, ground cumin, dried coriander, turmeric powder, and ground ginger. Mix until all ingredients are well combined.
- Shape the mixture into small meatballs, about 1 1/2 inches in diameter.
- Heat the olive oil in a large oven-safe pan or tagine over medium-high heat.
- Add the meatballs and cook until they are browned on all sides, about 5-7 minutes. Remove the meatballs from the pan and set them aside.
- In the same pan, add the diced tomatoes and raisins. Cook for about 5 minutes, until the tomatoes begin to soften.
- Pour in the beef broth and stir to combine. Bring the mixture to a simmer.
- Return the browned meatballs to the pan, nestling them into the tomato and raisin mixture.
- Cover the pan with a lid or foil and place it in the preheated oven.
- Bake for 25-30 minutes, until the meatballs are fully cooked and the sauce is bubbly.
- Stir in the chopped spinach and allow it to wilt into the sauce within the hot pan, about 2-3 minutes.
- Remove the pan from the oven and let it cool slightly.
- Serve the lamb meatball tagine hot, garnished with Greek yogurt, fresh chopped coriander leaves, and toasted almonds.
Tips:
- Use fresh, high-quality lamb mince for the best flavor and texture in your meatballs.
- To ensure evenly-sized meatballs, use a small ice cream scoop or tablespoon to portion the mixture before rolling them by hand.
- If you prefer a slightly spicier dish, consider adding a pinch of cayenne pepper or a chopped chili to the meatball mixture.
- Toast the almonds in a dry pan before adding them as a garnish to enhance their flavor and crunchiness.
- For a thicker sauce, allow it to simmer uncovered for a longer period to reduce down to your desired consistency.
- Feel free to adjust the amount of raisins or substitute with other dried fruits like apricots if you prefer a different level of sweetness.
- Make sure to scrape any browned bits from the bottom of the pan when you deglaze with the beef broth; this adds extra depth of flavor to the dish.
Now that you've crafted a delicious lamb meatball tagine, it's time to enjoy the fruits of your labor. This dish is best served hot, garnished with fresh coriander leaves and crunchy almonds. The combination of tender meatballs, vibrant spices, and creamy Greek yogurt will surely impress your family and friends. Don't hesitate to pair this tagine with your favorite couscous or flatbread to soak up the flavorful sauce.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 560kcal | 28% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.54g | 12% |
| Sugar 18g | 19% |
| Fat | |
| Fat 40g | 49% |
| Saturated 14g | 47% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 140mg | 26% |
| Vitamin B1 0.35mg | 30% |
| Vitamin B2 0.62mg | 47% |
| Vitamin B3 9mg | 58% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 2.98ug | 124% |
| Vitamin C 22mg | 24% |
| Vitamin E 3.73mg | 25% |
| Vitamin K 110ug | 89% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.42mg | 47% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 110mg | 25% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 940mg | 28% |
| Selenium, Se 33ug | 59% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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