Lamb Meatball Tagine

This North-African inspired dish is sweet and aromatic without any heat, making it a hit with all the family. Serve with couscous or rice to soak up all the lovely flavours.


  • Prep Time: 25 minutes
  • Cook time: 30 minutes
  • Serves: 4 people


  • 450g free-range lamb mince
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 2 tablespoons freshly chopped parsley
  • 3-4 dried apricots, finely chopped
  • 1 small onion, peeled and grated
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 1 teaspoon oil
  • 1 cinnamon stick, halved
  • 1 x 400g can chopped tomatoes
  • 200ml good, hot lamb stock
  • 1 teaspoon runny honey
  • 2 tablespoons freshly chopped coriander, to garnish
  • Pomegranate seeds, to garnish (optional)

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. Put the lamb in a large bowl. Season and add the spices, parsley, apricots and half the onion and garlic. Mix well.
  2. Using slightly damp hands shape the mince mixture into 16 walnut-sized balls.
  3. Heat the oil in a large non-stick pan with a lid and cook the remaining onion and garlic for 3-4 minutes or until soft. Add the cinnamon stick, chopped tomatoes stock and honey.
  4. Bring to the boil and cook for 5 minutes. Add the meatballs to the sauce, reduce the heat and simmer for 20-25 minutes until the meatballs are cooked through.
  5. Remove the cinnamon stick from the sauce, garnish with the fresh coriander and serve with steamed couscous or rice, pomegranate seeds and a green salad.

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