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Tagine-style lamb meatballs

Name: Tagine-style lamb meatballs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 tsp harissa paste; 2 garlic cloves, roughly chopped; 1 tbs lemon juice; 1 tsp ground ginger; 3 tsp ground cumin; 2 tsp ground coriander; 2 tsp hot paprika; 1/3 cup (80ml) olive oil; 600g lamb mince; 1/3 cup chopped mint leaves; 2 onions, finely chopped; 2 cinnamon quills; 400g can chopped tomatoes; 1 tbs honey; 150ml chicken stock or water; Buttered couscous with finely chopped; Preserved lemon, to serve

1 rating

20m

45m

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by Debbie Major

Food writer and stylist

Oct 09, 2015

Spicy harissa super-charges these lamb meatballs, served with buttered couscous.

1 tsp harissa paste
2 garlic cloves, roughly chopped
1 tbs lemon juice
1 tsp ground ginger
3 tsp ground cumin
2 tsp ground coriander
2 tsp hot paprika
1/3 cup (80ml) olive oil
600g lamb mince
1/3 cup chopped mint leaves
2 onions, finely chopped
2 cinnamon quills
400g can chopped tomatoes
1 tbs honey
150ml chicken stock or water
Buttered couscous with finely chopped
Preserved lemon, to serve

Method

1.

Place the garlic, harissa, lemon juice, ginger, 2 tsp cumin, 1 tsp coriander, 1 tsp paprika and 2 tbs olive oil in a mini food processor or mortar and pestle with 1/2 tsp salt. Blend or pound until you have a smooth paste. Set aside.
2.

To make the meatballs, place the lamb mince in a bowl with half the mint and the remaining cumin, coriander and paprika. Season with 1 tsp sea salt and some freshly ground black pepper and mix together with your hands until well combined. Using damp hands, shape into 2.5cm meatballs (about 45 in total).
3.

Heat the remaining 2 tbs olive oil in a large deep frypan over high heat. In batches, cook the meatballs, turning, for 4 minutes until lightly browned all over. Remove with a slotted spoon and drain on paper towel.
4.

Reduce the heat to medium, then add the onion and cinnamon to the saucepan and gently cook, stirring occasionally, for 6-7 minutes until the onion is soft and lightly golden. Stir in the spice paste and cook gently for 2 minutes or until fragrant. Add the tomatoes, honey and stock, then bring to a simmer. Add the meatballs to the sauce and simmer over medium-low heat for 20 minutes, stirring occasionally, until the sauce has reduced and thickened nicely.
5.

Season to taste with salt and pepper, then stir in the remaining chopped mint and serve with the couscous.