Description
This Moroccan meatball tagine with lemon and olives is a fragrant and hearty dish combining tender lamb meatballs infused with warm spices, fresh herbs, and a tangy lemon and olive sauce. Slow-cooked in a tagine or flameproof dish, it delivers a perfect balance of sweet, spicy, and savory flavors, served ideally with couscous or fresh crusty bread.
Ingredients
Scale
Meatballs
- 3 onions, peeled
- 500g minced lamb
- Zest and juice of 1 unwaxed lemon (juice reserved for cooking)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Pinch cayenne pepper
- Small bunch flat-leaf parsley, chopped
Tagine Sauce
- 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
- Lemon wedges from the quartered lemon (see Method)
To Serve
- Couscous or fresh crusty bread
Instructions
- Prepare the onions: Place the 3 peeled onions in a food processor and blitz until they are finely chopped into small pieces.
- Make the meatball mixture: In a large bowl, combine the minced lamb, lemon zest from the unwaxed lemon, ground cumin, ground cinnamon, a pinch of cayenne pepper, chopped flat-leaf parsley, and half of the finely chopped onions. Season with salt and pepper. Using your hands, mix all the ingredients thoroughly until well combined, then shape the mixture into walnut-sized meatballs.
- Cook the aromatics: Heat 2 tablespoons of olive oil in a large flameproof dish or a traditional tagine with a lid over medium heat. Add the remaining half of the chopped onions, grated ginger, finely chopped red chilli, and a pinch of saffron strands. Cook this mixture for about 5 minutes, stirring occasionally until the onions soften and begin to take on some color.
- Add liquids and olives: Pour in the juice of the lemon, the lamb stock (250ml), and 1 tablespoon of tomato purée into the dish. Stir to combine, then add the pitted black kalamata olives. Bring the mixture to a boil.
- Add meatballs and simmer: Carefully add the prepared meatballs one at a time to the bubbling sauce. Reduce the heat to low, cover the dish with the lid, and cook for 20 minutes. During this time, turn the meatballs a couple of times to ensure even cooking and prevent sticking.
- Finish cooking uncovered: Remove the lid from the tagine or pot. Add the chopped coriander and tuck the quartered lemon wedges between the meatballs. Continue cooking uncovered for an additional 10 minutes. This will allow the sauce to reduce and thicken slightly, intensifying the flavors.
- Serve: Serve the Moroccan meatball tagine hot, accompanied by fluffy couscous or fresh crusty bread for soaking up the delicious sauce.
Notes
- Using a flameproof dish or a traditional tagine enhances the flavor and authenticity of the dish, but a heavy-bottomed pot or casserole dish with a lid can be used instead.
- For milder heat, omit or reduce the red chilli.
- If lamb stock is unavailable, beef or vegetable stock can be substituted.
- For extra depth, let the tagine rest covered for 10 minutes off heat before serving.
- This dish can be prepared a day ahead – flavors develop even more when reheated gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan meatball tagine, lamb meatballs, Moroccan recipe, tagine, lemon and olives, North African cuisine, slow-cooked lamb
