Lamb meatball and apricot tagine

Ready in just 30 minutes, this simple lamb meatball tagine is the perfect midweek dinner. Served with couscous, it’s a great way to spice up your weeknights.

4

5m

25m

Ingredients

  • 500g Coles Finest Australian Lamb Sausages with Fetta & Rosemary, casings removed
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 tbs Coles Moroccan Seasoning
  • 2 tsp ground cumin
  • 400g can diced tomatoes
  • 150g dried apricots, coarsely chopped
  • 1 large zucchini, chopped
  • 200g Greek-style yoghurt
  • 1/4 cup (35g) slivered almonds, toasted
  • Steamed couscous, to serve

Method

STEP 1

Divide the sausage into 12 meatballs. Heat half the oil in a large saucepan over medium-high heat. Add meatballs and cook, turning, for 3-4 mins or until browned. Transfer to a plate.

STEP 2

Heat the remaining oil in the pan over medium heat. Add the onion. Cook, stirring, for 3-4 mins or until onion softens. Add the Moroccan seasoning and cumin. Cook, stirring, for 1-2 mins or until aromatic.

STEP 3

Add tomato and 1/3 cup (80ml) water and bring to the boil. Return meatballs to the pan with the apricot and zucchini. Reduce heat to low and simmer for 10-12 mins or until meatballs are cooked through and the sauce thickens slightly.

STEP 4

Serve the tagine with the yoghurt, almond and couscous. Season.

 

Serve with coriander sprigs and lemon wedges

Dietary information

Egg-free
Sesame-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.