This is a really lovely lamb meatball tagine recipe, taken from Miguel Barclay's FAST & FRESH One Pound Meals recipe book. Instead of using lamb shoulder and slow cooking it, you use lamb mince instead to make delicious meatballs. The result is a yummy meal in just over 30 minutes...a good choice for a mid week meal.
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We've enjoyed this recipe doubled up to serve us both for an evening meal during the week and also made for one and served as part of a tapas selection.
Tips
- The ingredients are easy to increase to feed more if you wish.
- Serve as a meal for one or as part of a tapas selection.
- For a tapas selection, we’d suggest 2 other dishes from the same recipe book:
Other Recipes
You might also like to try:
- lamb dishes
- roasted chicken wings with roast potatoes, oregano and garlic
- chorizo meatball and feta traybake
- meatballs with tomato sauce (thermomix)
The photo below is the recipe doubled to serve 2 people.
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Ingredients
- 100g lamb mince
- 2 garlic cloves crushed
- 2 tsp ground cumin
- ¼ red onion sliced
- ½ carrot roughly sliced
- 200g chickpeas (from a 400g can) drained and rinsed
- ½ mug of couscous
- 200g passata
- ½ chicken stock cube or pot
- ½ mug of boiling water
- olive oil
- salt and freshly ground black pepper
Instructions
- Combine the minced lamb in a bowl with half the crushed garlic, half the cumin and season with salt and pepper. Form the mixture into three or four meatballs and pan-fry them in a splash of olive oil over a medium heat for about 7 minutes until they start to brown all over.
- Add the onion and carrot to the pan and fry for a further 4 to 5 minutes. Just as the onion starts to brown, add the chickpeas, passata, remaining garlic and cumin and season with salt and pepper. Simmer for about 10 minutes until the sauce is reduced and the meatballs are cooked through.
- While the meatballs are simmering, tip the couscous into a heatproof bowl, crumble in the stock cube or pot, add the boiling water then stir and leave to stand for 7 minutes.
- When everything is ready, fluff up the couscous with a fork and serve it with the lamb meatball tagine…now eat!
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Lamb Meatball Tagine
Ingredients
- 100g lamb mince
- 2 garlic cloves crushed
- 2 tsp ground cumin
- ¼ red onion sliced
- ½ carrot roughly sliced
- 200g chickpeas from a 400g can drained and rinsed
- ½ mug of couscous
- 200g passata
- ½ chicken stock cube or pot
- ½ mug of boiling water
- olive oil
- salt and freshly ground black pepper
Instructions
- Combine the minced lamb in a bowl with half the crushed garlic, half the cumin and season with salt and pepper. Form the mixture into three or four meatballs and pan-fry them in a splash of olive oil over a medium heat for about 7 minutes until they start to brown all over.
- Add the onion and carrot to the pan and fry for a further 4 to 5 minutes. Just as the onion starts to brown, add the chickpeas, passata, remaining garlic and cumin and season with salt and pepper. Simmer for about 10 minutes until the sauce is reduced and the meatballs are cooked through.
- While the meatballs are simmering, tip the couscous into a heatproof bowl, crumble in the stock cube or pot, add the boiling water then stir and leave to stand for 7 minutes.
- When everything is ready, fluff up the couscous with a fork and serve it with the lamb meatball tagine…now eat!
Notes
- The ingredients are easy to increase to feed more if you wish.
- Serve as a meal for one or as part of a tapas selection.
- For a tapas selection, we’d suggest 2 other dishes from the same recipe book:
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