Lamb and mint meatball tagine with chermoula
- April 2012
- Serves 4
- Takes 20 minutes to make, 35 minutes to cook
This lamb and mint tagine is great with buttered couscous and a little finely chopped preserved lemon peel.
- 28.1g (9.4g saturated)
- 13.1g (9.3g sugars)
This tagine is great with buttered couscous and a little finely chopped preserved lemon peel.
You can freeze the uncooked meatballs at the end of step 2. Open-freeze for 10 minutes, then put in a container between sheets of baking paper for up to 1 month. Defrost overnight in the fridge, then finish the recipe.
Chermoula is a fresh mint and herb paste from North Africa.
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