MEATBALL AND BUTTERNUT TAGINE

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.