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Lamb Meatball and Kumara Tagine Recipe

Lamb Meatball and Kumara Tagine Recipe

Lamb-meatball-tagine-LGH-mini-e8669a6e-831a-408c-b54a-04ac57ca1150-0-1400x919.jpg

Lamb Meatball and Kumara Tagine Recipe

The word tagine means both the traditional Morroccan cooking vessel and the stewlike mixture itself. I make this in a deep frying pan. Fragrant lamb meatballs are cooked in a spicy tagine with kumara and tomatoes. The sweetness of the kumara is great with the savoury meatballs and sauce. Good with rice or couscous.

  • 500g lamb mince

  • 1 teaspoon ground cinnamon

  • 2 cloves garlic, finely chopped

  • ½ cup fresh breadcrumbs

  • ½ cup milk

  • 1 teaspoon salt

  • flour for dusting

  • 4 tablespoons extra virgin olive oil

  • 1 onion, finely chopped

  • 1 carrot, finely diced

  • Large pinch chilli flakes

  • 1 tablespoon cumin seeds toasted in a dry pan over moderate heat until fragrant and just darkening in colour

  • 700g purple-skinned kumara, peeled, diced 3cm

  • ½ teaspoon ground turmeric

  • 400g can chopped tomatoes

  • 150ml vegetable stock

  • Parsley leaves for serving

Put the lamb, cinnamon and garlic into a bowl.

Mix the breadcrumbs, milk and salt together and add to the lamb.

Mix well and form into 16 small flattened meatballs.

Heat 2 tablespoons of the oil in a deep frying pan over moderate heat.

Dust the meatballs with flour and brown in the hot pan.

Remove from the pan and reserve.

Add the remaining oil to the pan and then add the onion, carrot, chilli flakes and cumin seeds.

Fry gently without browning for 10 minutes or until the onion is soft.

Add the reserved meatballs, the kumara, turmeric, tomatoes and stock.

Bring to the boil, cover and simmer 20 minutes or until the kumara is tender.

Taste and season with salt and freshly ground black pepper.

Serve sprinkled with parsley

Serves 4-6.

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