Lamb Meatball Tagine
Ras el Hanout is a glorious North-African spice mix – the name means ‘top shelf’ and implies a combination of the very best spices the seller has to offer. At Chilli Pepper Pete, we use a blend of 9 different spices including ginger, cassia and nutmeg, which make our Ras el Hanout the perfect seasoning for a rich lamb meatball tagine, served with fluffy giant couscous and a sprinkling of fresh mint.
To make the meatballs: To make the sauce:
250g lamb mince 1 large onion
2 slices of white bread 1 fat garlic clove
1 small egg, beaten Olive oil for frying
A small handful of fresh mint, chopped 1 tbsp Chilli Pepper Pete’s Ras el Hanout
Salt and black pepper 1 can of plum tomatoes
1 tbsp Chilli Pepper Pete’s Ras el Hanout A splash of water
To serve: Fresh Mint Couscous
1. Start by making the meatballs. Remove the crusts from the bread and blitz in a food processor to turn it into fine breadcrumbs, and then mix with the lamb mince, mint and a good pinch of salt and black pepper and Chilli Pepper Pete’s Ras el Hanout. Add some or all of the beaten egg as needed – you want the texture to be sticky rather than wet, so you may not need all of it.
2. Heat a splash of olive oil in a heavy bottomed pan on the hob, and then fry the meatballs, moving them around regularly, until they’re just browned on the outside. Transfer to a plate and set aside for a moment.
3. Dice the onion and crush the garlic, and then fry gently in the same pan until the onion is softened. Add Chilli Pepper Pete’s Ras el Hanout and fry for another minute, then pour in the plum tomatoes and a splash of water, and season with salt and pepper. Bring to a bubble and then add the meatballs, turn the heat down and simmer, without the lid on, until the sauce has thickened up nicely.
Prepare the couscous according to the instructions on the packet, and then serve topped with a generous spoonful of tagine and a sprinkling of fresh mint.Ras el Hanout