Lamb and mint meatball tagine with chermoula

Comfort food that you will want to tell your friends about, this lamb and mint meatball tagine is a gladly welcome visitor to any dinner table near you.

 

Perfect for a family night in or for entertaining your friends.

 

Pair it with our The Billy Cabernet Sauvignon for a great night in

 

What you’ll need:

 

For the Meatballs

 

600g lamb mince

2 garlic cloves, crushed

2 tsp freshly ground cumin seeds

1 tsp freshly ground coriander seeds

1 tsp hot paprika

3 tbsp chopped fresh mint, plus extra leaves, shredded, to garnish

1 tsp salt

2-4 tbsp olive oil, plus extra for oiling

2 medium onions, finely chopped

2 x 7.5cm cinnamon sticks

3cm piece of fresh ginger, finely grated

400g can chopped tomatoes

1 tbsp clear honey

150ml lamb or chicken stock

 

For the chermoula

 

2 garlic cloves, roughly chopped

¼ tsp salt

1 tbsp harissa paste B

1 tsp freshly ground cumin seeds

1 tsp freshly ground coriander

¾ tsp paprika

Small pinch of saffron strands (optional)

1 tbsp lemon juice

20g fresh mint, leaves picked

2 tbsp olive oil

 

Method:

 

Put all the chermoula ingredients into a mini food processor and blend to a smooth paste (or grind in a pestle and mortar). Set aside.

 

For the meatballs, put the lamb mince into a bowl with the crushed garlic, cumin and coriander seeds, paprika, chopped mint, salt and some freshly ground black pepper. Mix well with your hands, then shape into 2.5cm balls (about 35g each) with lightly oiled hands.

 

Heat 2 tbsp of the olive oil in a small flameproof casserole or large saucepan, add the meatballs and fry briefly on all sides until lightly browned (about 5 minutes). Remove with a slotted spoon to a plate.

Add the remaining oil (if needed), chopped onions and cinnamon sticks to the oil left in the pan and fry gently for 6-7 minutes until the onion is soft and lightly golden.

 

Stir in the grated ginger and fry for 1 minute more. Add the tomatoes, honey, lamb stock and 2 tbsp of the chermoula, then bring to a simmer. Drop the meatballs into the sauce, part-cover with a lid, then simmer for 20 minutes, stirring now and then, until the sauce has reduced and thickened nicely. Stir in the remaining chermoula, season, scatter with the shredded mint leaves and serve with buttered couscous or pasta.