Harissa Lamb Meatball Tagine
Harissa Lamb Meatball Tagine

Ingredients

Method

  • 1 tbsp veg oil
  • 12 lamb meatballs, shop-bought or homemade
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 1 tbsp harissa paste
  • 400g can of chopped tomatoes
  • 200ml lamb or beef stock
  • 2 x 400g tin of chickpeas
  • Bunch of parsley and mint, chopped
  • 50g pomegranate seeds, to garnish
  • Brown the meatballs in the oil for 3-4 mins or until golden all over. Remove and set aside. Tip the onion in the pan, and fry until softened.
  • Add the garlic, spices, harissa, tomatoes, and stock, then return the meatballs to the pan with the chickpeas, and bring to a simmer for 15 mins. Stir through half the chopped herbs, then scatter on the rest along with the pomegranate seeds to serve.
30 mins
4 serving
This recipe pairs perfectly with the Strata 'Light Red' Red Blend 2020 from Central Victoria, Australia.

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