Lamb tagine meatballs

Name: Lamb tagine meatballs
Cook time: 20 min
Yield: 1
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 1 person

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:

Rinse the chickpeas under cold water and drain well. 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 roasted 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 GF grain rolls on an oven tray lined with baking paper and cook for 5-6 mins, then cut into 4 pieces. Alternatively, cut the grain bread in half and toast in your toaster until golden. Pick the leaves from the Italian parsley discarding the stalk. Roughly chop the Italian parsley leaves and coriander including the stalk.
TO SERVE:

Spoon the meatball tagine onto a plate. Drizzle over feta yoghurt then sprinkle over Moroccan seeds, chopped parsley and coriander. Season with salt and pepper to taste and serve with the warm GF grain rolls.