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Lamb Meatball Tagine

Lamb Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 25 Mins
  • Cooking time: 30 Mins

A tagine recipe using lamb mince, spices, apricots, onions, garlic, cinnamon, chopped tomatoes, lamb stock, freshly chopped coriander and honey.  The tagine is a hit with younger palates and great served with steamed couscous, rice or even pasta!


  • 450g lean lamb mince (10% fat)
  • 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)


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.


This recipe works well with beef mince too.

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