Lamb and Mint Meatball Tagine with Chermoula
I have to say this is one of my all time favourite midweek suppers as it's packed full of flavour, it's super easy to prepare and it truly gives you a hug from the inside out - perfect after a long day!
There are quite a few ingredients in the list but most of them you should already have in your store cupboard so please don't be put off making this cracker of a dish. I like to make the meatballs and sauce in advance up to the end of step 4 making it even easier and quicker to bring to the table.
Lamb and Mint Meatball Tagine with Chermoula
Serves 4
600g lamb mince
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp chilli flakes
3 tbsp chopped fresh mint
1 tsp salt
2-4 tbsp olive oil
2 medium onions, finely chopped
1 tsp ground cloves
3cm piece of fresh ginger, finely grated
500ml passata
1 tsp sugar
150ml lamb or chicken stock
For the chermoula:
2 garlic cloves, roughly chopped
¼ tsp salt
1 tsp harissa paste
1 tsp ground cumin
1 tsp ground coriander
¾ tsp paprika
1 lemon, juice only
20g fresh mint, leaves picked
2 tbsp olive oil
To serve:
cous cous
herbs, dried fruits and nuts, to taste
olive oil
Put all the chermoula ingredients into a mini food processor and blend to a smooth paste (or grind in a pestle and mortar). Set aside.
For the meatballs, put the lamb mince into a bowl with the crushed garlic, cumin, coriander, paprika, chilli, 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 small flameproof casserole or large saucepan, add the meatballs in batches and fry briefly on all sides until lightly browned (about 5 minutes). Remove with a slotted spoon to a plate.
Add the remaining oil (if needed), chopped onions and clove to the oil left in the pan and fry gently for 6-7 minutes until the onion is soft and lightly golden. Stir in the grated ginger and fry for 1 minute more. Add the passata, sugar, lamb stock and 2 tbsp of the chermoula, then bring to a simmer.
Drop the meatballs into the sauce, part-cover with a lid, then simmer for 20 minutes, stirring now and then, until the sauce has reduced and thickened nicely.
In the meantime, cook the cous cous according to the packet instructions and roughly chop herbs, dried fruits and nuts (I used mint, dried apricots, dates, dried cranberries, finely chopped preserved lemon and flaked almonds). Fluff up the cous cous with a fork and stir in the other ingredients along with a good drizzle of olive oil.
When the tagine has finished simmering, stir in the remaining chermoula, season, and serve with the cous cous.
There are quite a few ingredients in the list but most of them you should already have in your store cupboard so please don't be put off making this cracker of a dish. I like to make the meatballs and sauce in advance up to the end of step 4 making it even easier and quicker to bring to the table.
Lamb and Mint Meatball Tagine with Chermoula
Serves 4
600g lamb mince
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika 1 tsp chilli flakes
3 tbsp chopped fresh mint
1 tsp salt
2-4 tbsp olive oil
2 medium onions, finely chopped
1 tsp ground cloves
3cm piece of fresh ginger, finely grated
500ml passata
1 tsp sugar
150ml lamb or chicken stock
For the chermoula:
2 garlic cloves, roughly chopped
¼ tsp salt
1 tsp harissa paste
1 tsp ground cumin
1 tsp ground coriander
¾ tsp paprika
1 lemon, juice only
20g fresh mint, leaves picked
2 tbsp olive oil
To serve:
cous cous
herbs, dried fruits and nuts, to taste
olive oil
Put all the chermoula ingredients into a mini food processor and blend to a smooth paste (or grind in a pestle and mortar). Set aside.
For the meatballs, put the lamb mince into a bowl with the crushed garlic, cumin, coriander, paprika, chilli, 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 small flameproof casserole or large saucepan, add the meatballs in batches and fry briefly on all sides until lightly browned (about 5 minutes). Remove with a slotted spoon to a plate.
Add the remaining oil (if needed), chopped onions and clove to the oil left in the pan and fry gently for 6-7 minutes until the onion is soft and lightly golden. Stir in the grated ginger and fry for 1 minute more. Add the passata, sugar, lamb stock and 2 tbsp of the chermoula, then bring to a simmer.
Drop the meatballs into the sauce, part-cover with a lid, then simmer for 20 minutes, stirring now and then, until the sauce has reduced and thickened nicely.
In the meantime, cook the cous cous according to the packet instructions and roughly chop herbs, dried fruits and nuts (I used mint, dried apricots, dates, dried cranberries, finely chopped preserved lemon and flaked almonds). Fluff up the cous cous with a fork and stir in the other ingredients along with a good drizzle of olive oil.
When the tagine has finished simmering, stir in the remaining chermoula, season, and serve with the cous cous.
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