Lamb & Bramley Apple Tagine
In this delicious recipe, juicy Bramley apples are combined with minced lamb, fragrant spices, and fresh herbs to create succulent meatballs with a unique twist. The meatballs are simmered in a flavorful sauce infused with ginger, saffron, and olives, resulting in a rich and aromatic dish that pairs perfectly with fluffy couscous. Get ready to enjoy a memorable meal bursting with vibrant flavors and comforting textures!
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Remove the lid and continue to cook for a further 10 minutes until the liquid has reduced and thickened slightly.
- Stir in the coriander and serve hot with couscous.
Yield
Serves 4
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