Just Cooking recipes

Meatball tagine with lemon and olives

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle


• 2-3 tbsp (30-45ml) olive oil
• 2 onions, chopped
• 4 cloves garlic, crushed
• 5cm knob fresh ginger, grated
• 1-2 red chillies, halved
• 2 tsp (10ml) cumin
• 1 tsp (5ml) paprika
• 1 tsp (5ml) ground cinnamon
• Pinch saffron, optional
• 1 lemon, zest and juice
• 1-2 cups (250-500ml) lamb or beef stock
• 1 tbsp (15ml) honey
• 15-20 green olives
• 500g lamb mince
• Handful chopped parsley
• ¼ cup (60ml) fresh breadcrumbs
• 4 pieces preserved lemon, flesh removed, roughly chopped
• Salt and milled pepper

Preparation method

  1. Heat 2 tbsp oil in a large frying pan.
  2. Add onions, garlic, ginger and chilli. Fry over a medium heat for about two minutes, then add spices. Fry until onions are tender, then remove a third of the mixture and set aside.
  3. Stir in lemon juice and stock, and season to taste. Gently simmer for about 10 minutes.
  4. Meanwhile, mix mince, parsley, breadcrumbs and lemon zest together, and season.
  5. Shape into small walnut-sized meatballs.
  6. Heat a little oil in a frying pan, and fry meatballs until browned.
  7. Pop meatballs and cooking juices into sauce, scatter over olives and preserved lemon, cover and simmer for about 20 minutes.