Moroccan Meatball Tagine With Lemon Olives Recipes

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MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES



Moroccan meatball tagine with lemon & olives image

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 16

3 onions , peeled
500g minced lamb
zest and juice 1 unwaxed lemon , quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch cayenne pepper
small bunch flat-leaf parsley , chopped
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 olive
small bunch coriander , chopped
couscous or fresh crusty bread, to serve

Steps:

  • Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  • Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  • Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium

MEATBALL TAGINE WITH HERBS AND LEMON



Meatball Tagine With Herbs and Lemon image

This delightful recipe comes from "Cooking Moroccan" by Tess Mallos. The meatballs do not need to be browned, which simplifies the prep. A tagine is an clay vessel, however, you do not need one to prepare this dish.

Provided by duonyte

Categories     Lamb/Sheep

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 onion, roughly chopped
3 tablespoons Italian parsley, roughly chopped
2 slices white bread, crusts removed
1 egg
18 ounces ground lamb or 18 ounces ground beef
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
4 teaspoons butter or 4 teaspoons oil
1/2 onion, finely chopped
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 red chili peppers, seeded and sliced or 1/4 teaspoon cayenne pepper
1 1/2 cups chicken stock
3 tablespoons fresh cilantro, chopped
3 tablespoons Italian parsley, chopped
3 tablespoons lemon juice
1/2 preserved lemon, pulp removed and rind cut into strips (optional)

Steps:

  • Prepare the meatballs: put the onion and parsley in a food processor and process until finely chopped.
  • Tear the bread into pieces, add to the onion, along with the egg, and process briefly.
  • Add the meat, cumin, paprika, pepper and 1 teaspoons salt and process to a thick paste, scraping down the side of the bowl occasionally.
  • Alternative preparation: grate the onion, chop the parsley, crumb the bread, and add to the meat in a bowl with the remaining ingredients. Knead until the mixture is paste like in consistency.
  • With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.
  • Prepare the sauce: heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
  • Add the paprika, turmeric, cumin and chili or cayenne pepper, and cook for 1 minute, stirring.
  • Add the chicken stock and cilantro and bring to a boil.
  • Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes.
  • Add most of the parsley and the lemon juice and season, if necessary. Return to a boil and simmer for 2 minutes.
  • If using preserved lemon, add now.
  • Transfer to a tagine or bowl, and sprinkle with remaining parsley.
  • Note 1: author suggests serving with crusty bread. I also suggest rice or couscous.
  • Note 2: I substituted a yellow curry powder for the turmeric, as turmeric is a principal ingredient in curry powder.
  • Note 3: I sometimes need to add a little additional stock for the sauce, depending on the pot I use.

Nutrition Facts : Calories 502.6, Fat 36.8, SaturatedFat 16.3, Cholesterol 152.6, Sodium 326.2, Carbohydrate 15.2, Fiber 1.6, Sugar 4.2, Protein 26.9

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