Lamb meatball tagine

Lamb meatball tagine is a hearty and aromatic North African dish combining spiced lamb meatballs with tomatoes, raisins, and spinach. It’s served hot with Greek yogurt, coriander leaves, and toasted almonds for added texture and flavor.

16 Jan 2026
Cook time 25 min
Prep time 20 min

Ingredients:

1 lb lamb mince
1/2 cup bread crumbs
1 egg
2 tbsp olive oil
2 garlic cloves
1 tsp ground cumin
1 tsp dried coriander
1 tsp turmeric powder
1 tsp ginger
1 cup beef broth
2 tomatoes
1/2 cup raisins
2 cups spinach
1/3 cup greek yogurt
1/2 cup coriander leaves
1/3 cup almonds

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.

Instructions:

1. Preparation:
- 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.

2. Make the Meatballs:
- 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.

3. Cooking the Meatballs:
- 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.

4. Prepare the Sauce:
- 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.

5. Assembling the Tagine:
- 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.

6. Finish the Dish:
- 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.

7. Serving:
- Serve the lamb meatball tagine hot, garnished with Greek yogurt, fresh chopped coriander leaves, and toasted almonds.

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.

Lamb meatball tagine FAQ:

What is the cooking time for the lamb meatballs in the oven?

The lamb meatballs should be baked in the preheated oven at 350°F (175°C) for 25-30 minutes until they are fully cooked and the sauce is bubbly.

How can I tell if the meatballs are fully cooked?

To check if the meatballs are fully cooked, ensure they reach an internal temperature of 160°F (71°C). You can also cut one open to ensure there is no pink meat inside and the juices run clear.

What pan size is recommended for this tagine recipe?

A large oven-safe pan or tagine is recommended. It should be big enough to hold all the meatballs and the sauce comfortably. A pan with a diameter of about 10-12 inches is ideal.

Can I substitute lamb mince with another type of meat?

Yes, you can substitute lamb mince with beef, turkey, or chicken mince. Note that cooking times may vary slightly based on the meat used.

How should I store leftovers of this tagine?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving. For longer storage, you can freeze the dish for up to 2 months.

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.

Nutrition per serving

4 Servings
Calories 560kcal
Protein 30g
Carbohydrates 36g
Fiber 4.54g
Sugar 18g
Fat 40g

Lamb meatball tagine