Healthy, Mince, Moroccan, Tagines

Moroccan meatball tagine with lemon and olives

Serves: 4

For a low carb dinner, this is a fabulous recipe; flavoursome, exotic and filling.

I chose to type it up because it is a mince recipe (my favourite), it is healthy (less than 400 calories per serve) and frankly, it tastes like something you’d get at a Moroccan restaurant, let alone being a dish you’d prepare to keep trim or get trim.

The original recipe asked for lamb mince and lamb stock, though I changed this to lean pork mince and chicken stock respectively. It would be fine with turkey mince as well.

I also steamed and sliced in two zucchini at the end of the cooking, to add some greenery and fill out the recipe.

And of course cous cous with chicken stock and currants.

Eat well, feel good!

Ingredients

3 onions, peeled, roughly chopped
500gm minced pork (or lamb, beef, chicken, turkey)
Zest and juice of one lemon, then quartered
1 tsp cumin
1tsp cinnamon
Pinch cayenne pepper
Small bunch flat0leaf parsley, chopped
2 tbsp olive oil
Thumb-sized piece of ginger, peeled and grated
1 red chilli, deseeded and finely chopped
Pinch saffron strands
205ml chicken stock (or lamb if doing lamb)
1 tbsp tomato paste
100gm pitted black Kalamata olives
Small bunch coriander, chopped
Cous cous (with chicken stock, currants and toasted, slivered almonds) or fresh, crusty bread
2 zucchinis, steamed and sliced and added at the end
Method

  1. Put the onions in a food processor and blitz until finely chopped. Put the mince, lemon zest, spices, parsley and half the onions in a large bowl and season; combine. Using your hands, shape into walnut-sized balls.
  2. Heat the oil in a tagine (or large pan/heavy pot) and add the remaining onions, ginger, chilli and saffron. Cook for 5 minutes until the onion starts to soften. Add the lemon juice, stock, tomato paste and olives and bring to the boil. Add the meatballs one at a time, reduce the heat and cover, cooking for 20 minutes; turn the meatballs a few times during this time.
  3. Remove the lid and add the coriander and lemon wedges, tucking them in between the meatballs. Cook uncovered for another 10 minutes until the sauce has reduced and thickened slightly. Add any pre-cooked/steamed vegetables, carefully combine and serve with cous cous or crusty bread.
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