Lamb Meatball Tagine

I have had a tagine in the cupboard for a few years now. Everytime I have gone to use it I get half way though the recipe and realise that there is no way that every thing is going to fit into my tagine. This time I was only making dinner for 2 so I didn't need to make quite as much, so I could finally use my tagine. Very exciting! I really enjoyed this recipe and I will 100% be making it again. The recipe makes about enough for 4 people. I reheats ok, but might be better if you don't add the yogurt until serves if you are going to reheat it. I also had trouble getting lamb mince so minced my own. You need to use a good quality mince. It does make a difference.

Preheat your oven to 180 degrees Celsius. So you start off by making the meatballs. In a bowl mix together the lamb mince, breadcrumbs, egg and half the onion. Roll the mixture into golf ball sized balls.

In a large fry pan or is you have a metal based tagine place 1 tablespoon of the olive oil and heat over a medium heat. After a minute add the meat balls and cook until browned all over. Approximately 5 minutes. Remove them from the pan and place on some paper towel to remove the oil.

Now to the pan add the remaining oil, the other half of the onion and the garlic. Cook until the onion is translucent. Add the spices and cook for a minute or two until fragrant. Finally add the beef stock and tomatoes to the pan and bring to the boil. Return the meatballs to the pan. If your are using the base of your tagine place the top on and put into the oven. If not transfer the mixture to the tagine and place in the oven.

Cook in the oven for 20 minutes. Remove from the oven and stir in the baby spinach and place the lid back on. The residual heat will be enough to wilt the leaves, it should take no longer that 2 minutes.

Finally stir in the yogurt and top with the coriander leaves and almond. I served mine with couscous but the recipe suggested roasted carrots and red onions. They would have been a good accompaniment.

I really enjoyed this as it is different from a lot of the food that I usually cook. It was really fresh with the tomatoes, spinach and coriander. The couscous soaks up the sauce and the meatball as really yum. As I have already said I will be making this one again.

Until next time happy cooking, Kate
 

**Ingredients

• 500 grams lamb mince
• 3/4 cups fresh bread crumbs
• 1 egg, lightly beaten
• 1 brown onion, finely chopped
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 cup beef stock
• 2 tomatoes, chopped
• 1/2 cup rasins (optional)
• 75 grams baby spinach leaves
• 1/2 cup fresh coriander leaves
• 1/4 cup slivered almonds, toasted (optional)
• Roasted baby carrots, roasted red onions and couscous, suggested accompaniment