Lamb meatball tagine with tomatoes, dates and apricots: a rich, aromatic dish combining tender lamb, warm spices and delicious sweet notes.
4 people
1
In a mixing bowl add the lamb mince, salt, pepper and ras el hanout spice, mix well with a fork and then roll mixture into medium sized meat balls (6-8).
2
Preheat a large saucepan, add olive oil and cook meatballs slightly until they are cooked on the outside. Take the meatballs from the saucepan and set aside.
3
In the same pan sauté the onion for 5-10 minutes, adding the garlic and spices and mix well.
4
Then pour in the Mutti Peeled Tomatoes and half of the hot chicken stock. Add the honey, apricots, dates and bring to a simmer, cook for 10 minutes.
5
Add the carrots, meatballs and lemon zest, put a lid on the saucepan and cook for another 25 minutes until the carrots are tender and meat is cooked through.
6
Finally add the spinach, cook for a few minutes and remove from the heat.
7
Add the fresh parsley just before serving.
8
Serving suggestion: Serve with freshly made couscous and some mint yoghurt.
This lamb meatball tagine takes inspiration from the rich, aromatic flavors of North African cuisine. Tender lamb meatballs seasoned with ras el hanout are slowly cooked in a vibrant tomato sauce, creating a comforting dish where savory spices meet the natural sweetness of dates, apricots and honey. Lemon zest adds a fresh note that balances the richness of the lamb and fruit.
For juicy lamb meatballs, avoid overworking the meat when mixing and shaping them. Browning the meatballs before adding them to the sauce helps develop extra flavor while keeping them tender as they finish cooking. Let the Mutti Peeled Tomatoes, dates and apricots simmer together so their flavors have time to blend with the spices. Serve the tagine with fluffy couscous to soak up the aromatic sauce, and add mint yoghurt for a fresh, creamy contrast.
