



MEATBALL TAGINE WITH BUTTERNUT AND FETA
(Serves 4)
50 ml olive oil
2 red onions, sliced
2 garlic cloves, crushed
15 ml Moroccan rub or spice
5 ml ground cumin
5 ml paprika
400 ml lamb stock
1 tin chopped Italian tomatoes
500 g butternut, cut into wedges
15 ml lemon juice
Zest of 1 lemon
80 g chopped dried apricots
MEATBALLS:
500 g lamb OR beef mince
1 small onion, finely chopped or grated
2 garlic cloves, crushed
Salt and black pepper to taste
15 ml Moroccan rub or spice
1 egg
Zest of 1 lemon
125 ml chopped mint and coriander
TO SERVE:
45 ml chopped, preserved lemon (optional)
125 ml chopped mint and coriander
100 g Feta, broken into chunks
4 lightly toasted pita breads OR flatbreads
200 g baby tomatoes(halved and seasoned)
METHOD:
- Heat half of the olive oil in a casserole dish or pan on medium heat. Saute the onions in the oil and add the garlic and spices.
- Add the stock, chopped tomato, butternut, lemon juice and zest and the dried apricots. Reduce the heat and simmer for 15 minutes or until the butternut is almost cooked.
- Combine all the ingredients for the meatballs and mix well.
- Roll into about 20 small meatballs and heat the rest of the olive oil in a frying pan on medium heat. Fry the meatballs on both sides until cooked and browned on both sides. Remove from the frying pan.
- Taste and adjust the seasoning of the butternut mixture.
- Add the meatballs to the butternut and simmer for another 5 minutes on low heat. Add a bit of liquid if needed.
- Combine the chopped mint, coriander and the preserved lemon and sprinkle over the dish just before serving
- Top with the feta
- Serve with the toasted pita breads or flatbreads and baby tomatoes.
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