Eat » 60 Minutes »
Moroccan Lamb Meatball Tagine
serves 4

Moroccan Lamb Meatball TagineINGREDIENTS

  • 1/2 cup fresh breadcrumbs
  • 1/4 cup milk
  • 1/2 egg (beat and use half)
  • 1 shallot, finely minced, and 4 shallots, sliced
  • 1 tablespoon chiffonade fresh mint, plus 10 leaves, roughly chopped
  • 2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
  • 3 teaspoons ras el hanout, divided
  • 1/4 teaspoon piment d’Espelette or cayenne
  • Sea salt
  • Freshly cracked black pepper
  • 1 pound ground lamb
  • 2 tablespoons flour
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • 1 carrot, peeled and thinly sliced on an angle
  • 1 tablespoons tomato paste
  • 1 can cherry tomatoes, drained
  • 1 1/2 cups beef broth
  • 2 tablespoons golden raisins


Preheat the oven to 350 degrees F.  In a large bowl, stir together the breadcrumbs and milk until the milk is absorbed into the bread.  Add the egg.  Add 1 shallot, finely minced, 1 tablespoon mint, 2 tablespoons cilantro, 1 1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper.  Stir together until combined.  Add the lamb, and gently toss together until evenly mixed.  Divide the mixture into 8 meatballs.  Place the meatballs on a plate with the flour, and dust on all sides.  Reserve the excess flour.


In a sautepan, heat 1 tablespoon olive oil over medium to medium-high heat until the oil ripples.  Add the floured meatballs into the hot oil and brown on all sides.  Set the meatballs aside, and lower the heat.  Add the shallots, season with salt and pepper, and sauté on medium-low for 10 minutes, stirring frequently.  Add the garlic and carrot, and stir in the hot pan until you smell the garlic.  Add the reserved flour, and toss to coat the vegetables in the flour.  Add the tomato paste, the drained cherry tomatoes, the beef broth, the remaining 1 1/2 teaspoons of ras el hanout, and the raisins.  Stir to combine.  Bring the liquid to a boil.


Add the meatballs back into the stew, and top with the remaining mint, cilantro, and olive oil.  Place a lid on the pot, and bake in the oven for 30 minutes.  After half an hour, place the pot over medium heat, and blip away uncovered until the sauce is very thick, 2 to 5 minutes.  Serve with couscous tossed in Meyer lemon olive oil, or just serve with baguette.

print this recipe