Bramley Apple Week: Meatball Tagine Recipe
Apples don't have to be limited to sweet dishes, they can be used in savoury dishes too and this delicious Bramley Apples recipe for a meatball tagine makes the perfect evening meal for all the family!
Here's what you'll need and how to make it -
Bramley Meatball Tagine
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4
Ingredients:
2 Bramley apples (approx 450g), peeled and cored
500g minced lamb
Finely grated zest of 1 lemon and juice of half
75g fresh white breadcrumbs
1 tsp ground cumin
1 tsp ground cinnamon
Pinch cayenne pepper
Small bunch flat leaf parsley, chopped
2 tbsp olive oil
1 onion, peeled and chopped
25g fresh root ginger, peeled and grated or finely chopped
Pinch saffron
350ml lamb stock
3 tbsp tomato puree
100g pitted black Kalamata olives
small bunch coriander, chopped
Method:
1. To make the meatballs, coarsely grate the apples and put in a large bowl. Add the lamb mince, lemon zest, breadcrumbs, spices and parsley. Season with salt and pepper. Using your hands thoroughly mix everything together, then firmly shape into 20 balls, giving 5 per portion.
2. In a large casserole with a lid, heat the olive oil then add the onion, ginger and saffron. Cook for about 5 minutes until the onion is softened and starting to colour. Add the lemon juice, stock, tomato puree, olives and bring to the boil. Add the meatballs, gently turning to coat in the liquid and reduce the heat. Cover with a lid and cook for 20 minutes turning the meatballs a couple of times throughout.
3. Remove the lid and continue to cook for a further 10 minutes until the liquid has reduced and thickened slightly.
4. Stir in the coriander and serve hot with couscous.
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