Moroccan Meatball Tagine with Lemon & Olives

With the chance of snow on the way in the Greater London area and therefore a fairly high chance that this crutches reliant woman won’t be leaving the house for a few days I thought a bit of planning ahead may be in order. Taking my cue from fellow blogger Nic (thanks Nic) I spent some time yesterday planning out all the meals for this coming week and wrote a shopping list to match. Fast forward 24 hours and having dragged the other half round a manic Tescos I pitched up in the Fit Foot kitchen to create recipe #1 on this weeks list.

The recipe came courtesy of this great BBC published quarterly magazine, Eat Well which contains lots of low fat, low calorie recipes. If you are a UK resident who is interested in nutrition it’s well worth checking out.

Magazine

Ingredients (Serves 4) (I froze half the uncooked meatballs for another time)

Ingredients

3 onions finely chopped
500g lean lamb mince
zest and juce of 1 unwaxed lemon and 1 whole lemon quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch of cayenne pepper
small bunch of flat leaf parsley (chopped)
2 tbsp olive oil
thumb sized piece of ginger (grated)
1 red chilli (deseeded and finely chopped)
1 tbsp of tomato puree
pinch of Saffron strands
250ml of lamb stock
4oz pitted black olives
small bunch of coriander (chopped)

Hand mix half of the finely chopped onions in a large mixing bowl with the lamb mince, lemon zest, parsley and spices until well combined, then shape into walnut sized balls.

Meatballs

Heat the oil in a large flameproof dish or tagine with a lid then add the remaining onion, ginger, saffron and chilli. Cook for 5 minutes until the onion is softened and starting to colour. Add the lemon juice, stock, tomato puree and olives, then bring to the boil.

Add the meatballs one at a time then reduce the heat. Cover with a lid and cook for 20 minutes, turning the meatballs occasionally.

meatballs simmering

Remove the lid then add the coriander and lemon wedges. Cook uncovered for a further 10 minutes until the liquid has reduced and thickened slightly.

I served the meatballs with wild rice.

meatballs and wild rice

This meal was one that will now feature quite regularly at mealtimes. It’s cheap to make, freezes easily, low in fat and is delicious. Don’t just believe me, when asked what he thought of tonights meal the other half said “nice, tasty and the cook was lovely” … what better recommendation do you need?!

Advertisements

5 thoughts on “Moroccan Meatball Tagine with Lemon & Olives

  1. Pingback: Onwards and Upwards # 2 …. | fit foot

  2. Pingback: Tuesday Eats #3, 2014 … | fit foot

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s