Lamb and mint meatball tagine with chermoula
- Published: 2 Sep 21
- Updated: 18 Mar 24
This lamb and mint tagine is great with buttered couscous and a little finely chopped preserved lemon peel.
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Serves 4 -
Takes 20 minutes to make, 35 minutes to cook
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Recipe from April 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 425kcals
- Fat
- 28.1g (9.4g saturated)
- Protein
- 31.8g
- Carbohydrates
- 13.1g (9.3g sugars)
- Fibre
- 2.1g
- Salt
- 2.2g
delicious. tips
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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