- Egg free
- Sesame free
- No added sugar
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.
- Serves4
- Cook time25 minutes
- Prep time5 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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
Lamb tagine recipe
What is tagine? This warming Moroccan stew gets its name from the vessel in which it’s been traditionally cooked for about 10 centuries. The tagine itself consists of a wide shallow dish with a conical lid made from ceramic or unglazed clay. During cooking, steam rises into the cone, condenses then runs back down the sides into the dish.
The other feature of tagines is the blend of spices added to the dish. Tagine spices include paprika, coriander, cassia, cardamom, turmeric, chilli and allspice. Together with the sweet elements of the dish – in this case, dried apricots – it combines to create a true taste, and aroma, of Morocco.
Tips and tricks for making tagine lamb
The good news is you don’t need a special tagine pot to make this recipe. A Dutch oven or a large heavy-based saucepan works perfectly well. Just make sure the lid fits tightly because you don’t want the steam to escape. You also don’t need a lot of spices in the cabinet; you can buy Moroccan spices premixed.
Variations on this lamb tagine with apricots
For our tagine recipe, we’ve used lamb sausages turned into meatballs. You could also use pieces of cubed lamb or beef. One of the most popular forms of tagine is cooked using chicken pieces – choose bone-in, skin-on chicken for the tastiest results.
The sweetness from dried apricots is integral to the finished tagine, but you could also use cut-up dates. As an alternative to couscous, serve your tagine with rice or flatbread for dipping in the delicious sauce.
Now get cooking
If you love the spices of this tagine, try the family-favourite chicken and chickpea tray bake or stuffed pumpkin with Moroccan-spiced lamb. Although tagines are a Moroccan dish, they’re also often served in France. Ready to try a French one-pot dish? Try this French onion beef casserole topped with garlic-butter potatoes.
Nutrition Information
PER SERVE
Energy: 2554kJ/611 Cals (29%)
Protein: 28g (56%)
Fat: 37g (53%)
Sat fat: 13g (54%)
Carb: 36g (12%)
Sugar: 29g (32%)
Fibre: 10g (33%)
Sodium: 1155mg (58%)
