Lamb tagine meatballs

Name: Lamb tagine meatballs
Cook time: 20 min
Yield: 2
Cuisine: Tangier, Morocco

with feta yoghurt and crusty bread

Ready in around 20 mins

RECIPE FACT:

Tangier is one of the oldest cities of Morocco. It is over 2,500 years old with a beautiful mix of cultures and nationalities.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat the oven to 170℃ (fan bake) if using to heat the bread.
1. TO MAKE THE MEATBALLS AND PREPARE THE CAPSICUM:

Slice the roasted capsicum into 1 cm strips discarding any liquid and set aside. Remove the Moroccan spiced lamb mince from its packaging. Dampen your hands and form the mixture into meatballs just smaller than a golf ball.
2. TO COOK THE TAGINE:

Heat a drizzle of oil in a non-stick frying pan over a medium-heat. Once hot add the meatballs and cook for 4-5 mins turning regularly to brown. Add the tagine sauce with 2-3 tbsp of water as well as the the roast capsicum and the chickpeas. Bring up to a simmer and gently cook for 5-6 mins until the meatballs have cooked through.
3. TO COOK THE BREAD AND PREPARE THE HERBS:

Place the Turkish bread on an oven tray lined with baking paper and cook for 5-6 mins, then cut into 4 pieces. Alternatively, cut the Turkish bread in half and toast in your toaster until golden. Pick the leaves from the mint discarding the stalk. Roughly chop the mint leaves and coriander including the stalk.
TO SERVE:

Spoon the meatball tagine onto plates. Drizzle over feta yoghurt then sprinkle over Moroccan seeds, chopped mint and coriander. Season with salt and pepper to taste and serve with the warm Turkish bread.