Moroccan Meatball Tagine with Lemon and Olives
<p>A classic North African dish features a balance of flavour with a little heat, a little sweet and a lot of savoury. This Moroccan Meatball Tagine uses tangy Sicilian Lemon Balsamic and Olives to enhance those savoury flavours as the sauce reduces.
A Tagine (use a Dutch Oven if you haven't got a Tagine) is an ancient braising vessel and excellent for long slow roasts but a dish like this is ready in a flash. Try this one evening when you have just a little extra time - dinner is ready in an hour.
Ingredients:
- 3 Medium Onions, finely chopped
- 1 lbs Minced Lamb
- 1 tsp Olivia's Madras South Indian Curry
- 1 tsp Olivia's Cassia Vietnamese Cinnamon
- 1 Tbsp Parsley
- 2 Tbsp Sicilian Lemon White Balsamic
- 2 Tbsp Lemon Fused Olive Oil
- Ginger, thumb-sized piece, peeled and grated
- Pinch of Saffron
- 1 Tbsp Tomato Puree
- 1 Cup Vegetable Stock
- 1/4 Cup Black Olives, pitted
- Drizzle of Harissa Infused Olive Oil
- Couscous or fresh, crusty bread to accompany.
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Instructions:
- Place the lamb, spices, parsley, and half the onion in a large bowl. Mix until well combined, then shape into walnut sized balls.
- Heat the lemon oil in a large dutch oven with a lid or Tagine, add the remaining onions, ginger and saffron. Cook for 5 minutes or until onions have softened, and just starting to colour.
- Add the Sicilian Lemon Balsamic, stock, tomato puree and olives, bring to a boil.
- Add the meatballs one at a time, then reduce heat, cover and cook for 30 minutes, turning meatballs 2 to 3 times, liquid needs to reduce to a nice thick consistency.Â
- Serve hot with Couscous or fresh crusty bread.
