Jo Pratt’s Lamb And Bramley Apple Moroccan Meatball Tagine

LAMB AND BRAMLEY APPLE MOROCCAN MEATBALL TAGINE

Course: MainCuisine: MOROCCAN
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes

Ingredients

  • 2 Bramley apples (approx 450g), peeled and cored

  • 500g minced lamb

  • Finely grated zest of 1 lemon and juice of half

  • 75g fresh white breadcrumbs

  • 1 tsp ground cumin

  • 1 tsp ground cinnamon

  • Pinch cayenne pepper

  • Small bunch flat leaf parsley, chopped

  • 2 tbsp olive oil

  • 1 onion, peeled and chopped

  • 25g fresh root ginger, peeled and grated or finely chopped

  • Pinch saffron

  • 350ml lamb stock

  • 3 tbsp tomato puree

  • 100g pitted black Kalamata olives

  • small bunch coriander, chopped

Directions

  • To make the meatballs, coarsely grate the apples and put in a large bowl.
  • Add the lamb mince, lemon zest, breadcrumbs, spices and parsley.
  • Season with salt and pepper.
  • Using your hands thoroughly mix everything together, then firmly shape into 20 balls, giving 5 per portion.
  • Cook for about 5 minutes until the onion is softened and starting to colour.
  • Add the lemon juice, stock, tomato puree, olives and bring to the boil.
  • Add the meatballs, gently turning to coat in the liquid and reduce the heat.
  • Cover with a lid and cook for 20 minutes turning the meatballs a couple of times throughout.
  • Remove the lid and continue to cook for a further 10 minutes until the liquid has reduced and thickened slightly.
  • Stir in the coriander and serve hot with couscous.
 

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