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
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
1h 10 min (COOK TIME: 50 min / PREP TIME: 20 min)
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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Tangy lamb meatball tagine with tomatoes, dates and apricots: Method
- 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).
- 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.
- In the same pan sauté the onion for 5-10 minutes, adding the garlic and spices and mix well.
- 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.
- 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.
- Finally add the spinach, cook for a few minutes and remove from the heat.
- Add the fresh parsley just before serving.
- Serving suggestion: Serve with freshly made couscous and some mint yoghurt.
