Lamb and Bramley apple Moroccan meatball tagine recipe Recipe

Name: Lamb and Bramley apple Moroccan meatball tagine recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Bramley apples (approx 450g), peeled and cored; 500 g (17.6oz) minced lamb; 1 lemon, finely grated zest and juice of half; 75 g (2.6oz) fresh white breadcrumbs; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 pinch cayenne pepper; 1 small bunch flat leaf parsley, chopped; 2 tbsp olive oil; 1 onion, peeled and chopped; 25 g (0.9oz) fresh root ginger, peeled and grated or finely chopped; 1 pinch saffron; 350 ml (12.3fl oz) lamb stock; 3 tbsp tomato puree; 100 g (3.5oz) pitted black Kalamata olives; 1 small bunch coriander, chopped

Servings: persons

2 Bramley apples (approx 450g), peeled and cored
500 g (17.6oz) minced lamb
1 lemon, finely grated zest and juice of half
75 g (2.6oz) fresh white breadcrumbs
1 tsp ground cumin
1 tsp ground cinnamon
1 pinch cayenne pepper
1 small bunch flat leaf parsley, chopped
2 tbsp olive oil
1 onion, peeled and chopped
25 g (0.9oz) fresh root ginger, peeled and grated or finely chopped
1 pinch saffron
350 ml (12.3fl oz) lamb stock
3 tbsp tomato puree
100 g (3.5oz) pitted black Kalamata olives
1 small bunch coriander, chopped

1
To make the meatballs, coarsely grate the apples and put in a large bowl.
2
Add the lamb mince, lemon zest, breadcrumbs, spices and parsley.
3
Season with salt and pepper.
4
Using your hands thoroughly mix everything together, then firmly shape into 20 balls, giving 5 per portion.
5
In a large casserole with a lid, heat the olive oil then add the onion, ginger and saffron.
6
Cook for about 5 minutes until the onion is softened and starting to colour.
7
Add the lemon juice, stock, tomato puree, olives and bring to the boil.
8
Add the meatballs, gently turning to coat in the liquid and reduce the heat.
9
Cover with a lid and cook for 20 minutes turning the meatballs a couple of times throughout.
10
Remove the lid and continue to cook for a further 10 minutes until the liquid has reduced and thickened slightly.
11
Stir in the coriander and serve hot with couscous.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Bramley apples (approx 450g), peeled and cored, 500 g (17.6oz) minced lamb, 1 lemon, finely grated zest and juice of half, 75 g (2.6oz) fresh white breadcrumbs, and more.

Yes, Lamb and Bramley apple Moroccan meatball tagine recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb and Bramley apple Moroccan meatball tagine recipe

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