Tangy lamb meatball tagine with tomatoes, dates and apricots

Tangy lamb meatball tagine with tomatoes, dates and apricots

Even after a long, slow simmer, Mutti peeled tomatoes maintain their firm, fleshy texture and impart a delicate, fresh tomato flavour to this sweet tagine sauce.

Made with Pelati

The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.

cooking sketch 70 min (COOK TIME: 50 min / PREP TIME: 20 min)

cooking sketch Easy

4 people

Ingredients

  • 1 tbsp olive oil
  • 250 g lamb mince
  • 1 onion (finely chopped)
  • 2 garlic cloves (chopped)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp ground cumin
  • 400 g tin Mutti Peeled Tomatoes
  • 300 ml chicken stock
  • 1 tbsp runny honey
  • 150 g ready-to eat dried apricots (cut into quarters)
  • 4 carrots chopped into chunks
  • 260 g baby spinach
  • 2 tsp grated lemon zest
  • ½ cup pitted dates (chopped)
  • 28 g fresh flat-leaf parsley (washed and finely chopped)
  • Salt/pepper (to taste)
  • 1 tsp Ras El Hanout spice
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Method

  1. In a mixing bowl add the lamb mince, salt, pepper and ras el hanout spice, mix well with a fork and then roll mixture into medium sized meat balls (6-8).
  2. Preheat a large saucepan, add olive oil and cook meatballs slightly until they are cooked on the outside. Take the meatballs from the saucepan and set aside.
  3. In the same pan sauté the onion for 5-10 minutes, adding the garlic and spices and mix well.
  4. Then pour in the Mutti Peeled Tomatoes and half of the hot chicken stock. Add the honey, apricots, dates and bring to a simmer, cook for 10 minutes.
  5. Add the carrots, meatballs and lemon zest, put a lid on the saucepan and cook for another 25 minutes until the carrots are tender and meat is cooked through.
  6. Finally add the spinach, cook for a few minutes and remove from the heat.
  7. Add the fresh parsley just before serving.
  8. Serving suggestion: Serve with freshly made couscous and some mint yoghurt.

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