Moroccan Meatball Smoky Tagine

Thank you to @palichickpea for this incredible recipe using our fresh lamb mince. 🇲🇦 Moroccan Meatball Smoky Tagine. You can also check out the video version of this recipe on her page. 

[AD-Gifted] @albarakahmeatsItd @cypressafoods @dinafoods

This was yesterday’s iftar which was so good that I had to share it with you all!

@albarakahmeatsltd had the freshest meat, where it was tender and lean and so easy to fry that it did not crumble in my pan.

@cypressafoods Tagine Paste included the following: sunflower oil, tomato paste, red pepper, onion powder, parsley, garlic, cumin, coriander, smoked paprika powder, salt and dried parsley. This assisted in making my dish as it’s an all-in-one paste. It cut down on prep time as well!

To make this:

• I seasoned my mince with blended ½ a red pepper, 1 onion and 3 gloves of garlic, along with 1 teaspoon of salt, pepper, coriander, paprika, cumin, and turmeric
• Rolled into balls and fried the meatballs with my Cypressa olive oil (2 ½ tablespoons) for 5 minutes on each side (10 minutes total)

 To create the simple sauce, I used:

• 2 tablespoons of Cypressa olive oil (start on low heat)
• 1 onion & 3 cloves of diced garlic (stir for 3 minutes on medium heat until golden)
•  Fresh chilli (optional)
• 2-3 tablespoons of Tagine Paste (you can use less or more depending on the amount of meat you’re using)
• 1 cup of hot water to thicken the sauce (stir again) for 5 minutes

Transfer your meatballs to the tagine sauce and give that a good mix for 5 minutes on medium heat.

Top with parsley and pine nuts if you wish! l used @hollandandbarrett

Serve with @dinafoods bread (rich in vitamin D and a source of protein), which was so good with this dish.

& Enjoy ❤️