Minted lamb meatball tagine
A Moroccan inspired one-pot, packed with veggies, flavour and lots of protein. The lamb meatballs are very quick to make and I would recommend to make extra as they are delicious hot or cold and can be added to a lunch or salad the next day. Do not be put off by the long list of ingredients as they all go in together and make this one pot dish a great healthy recipe to make over and over.
Ingredients
Serves 4-6
600g lamb mince
2 free range eggs
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp hot paprika
Olive oil
Handful chopped fresh mint, plus extra leaves to garnish
1 red onion, finely chopped
400g can chopped tomatoes
150ml lamb or chicken stock
2 courgettes, sliced and cubed
1 red pepper, chopped
2 carrots, sliced and cubed
100g green olives
400g chickpeas
Live yoghurt or soured cream to serve
Salt to taste
Brown rice, couscous or quinoa to serve.
Method
In a large bowl add the minced lamb with the eggs, crushed garlic, chopped mint, salt and some freshly ground black pepper. Mix well with your hands, then shape into 2.5cm balls (about 35g each) with lightly oiled hands.
Heat 2 tbsp of the olive oil in a large skillet pan. Once warm, add the meatballs and fry briefly on all sides until lightly browned (about 5 minutes).
Remove with a slotted spoon to a plate and set aside.
In the same pan, add a little more oil (if needed), chopped onion, courgettes, carrots, pepper, cumin, coriander, paprika and fry gently for 6-7 minutes until the onion is soft and lightly golden.
Add the tomatoes, lamb stock and then bring to a simmer.
Gently drop the meatballs into the sauce, part-cover with a lid, then simmer for 25-30 minutes.
After 15 minutes, add the chickpeas and keep stirring now and then, until the sauce has reduced and thickened nicely.
Serve with brown rice, quinoa or couscous.
Top with extra mint and a spoonful of yoghurt.
The Health Boost Tip
This recipe is so warming and packed full of veggies and fibre. Making extra meatballs is also recommended as you can add then cold to a salt the next day!
