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Moroccan-spiced Lamb Meatballs with Chickpea Tagine & Harissa Yoghurt
We've given tender British lamb meatballs a Moroccan inspired twist with a blend of fragrant spices. Sizzle til golden, then simmer in a vibrant tagine, starring bright peppers, sweet tomatoes, plump chickpeas. A swirl of spinach for greens. Creamy harissa yoghurt completes the feast.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 400g passata (tomatoes, salt, citric acid)
- 160g baby spinach
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tsp fennel seeds
- 460g chickpeas (Chickpeas, water, salt)
- 2 pepper
- 2 onion
- 2 tbsp Moroccan seasoning (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 500g lamb mince
- 4 garlic clove
Nutritional Information
Calories: 609
Protein: 38g
Carbs: 20g
Fat: 31g
Moroccan-spiced Lamb Meatballs with Chickpea Tagine & Harissa Yoghurt
We've given tender British lamb meatballs a Moroccan inspired twist with a blend of fragrant spices. Sizzle til golden, then simmer in a vibrant tagine, starring bright peppers, sweet tomatoes, plump chickpeas. A swirl of spinach for greens. Creamy harissa yoghurt completes the feast.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large bowl, a small bowl, a measuring jug & a sieve
Make the meatballs
- Finely chop or crush the garlic
- In the large bowl, combine the lamb mince, half the garlic and half the Moroccan seasoning. Season with salt and pepper, then form into 16 meatballs
Finish the prep & fry
- Thinly slice the onions and peppers. Drain and rinse the chickpeas
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the meatballs and cook for 3 mins, turning occasionally, until golden brown
Simmer the tagine
- Add the onion, pepper and fennel seeds to the meatballs and cook for 4 mins, until the veg has softened. Add the remaining Moroccan seasoning and garlic and cook for another 1 min, then stir in the chickpeas, passata and 100ml water
- Bring to a boil and simmer for 15 mins, until the sauce has thickened and the meatballs are cooked through. Add a splash of water if the sauce becomes too dry
Prep the harissa yoghurt & finish the tagine
- Add the yoghurt to the small bowl and mix with the harissa, 1 tbsp water and a good pinch of salt and pepper
- In the final 1-2 mins, rinse the spinach, then add to the meatballs and stir to wilt. Season with salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the lamb meatballs and chickpea tagine into bowls. Dollop over the harissa yoghurt
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