• 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!

Ingredients

• 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)

Method

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.

Tips

This recipe works well with beef mince too.