Meatballs and Courgette Tagine

Meatballs and Courgette Tagine Recipe

A special dip with fresh chili pepper
Yield: 4    Preparation Time: 15 mins    Cooking Time: 40 mins
A slight variation on the traditional Moroccan stew that combines meat and vegetables in a filling and flavorful dish.


2 courgette, roughly chopped
750g minced beef
2 onions, finely chopped
625g canned chopped tomatoes
1 tablespoon tomato purée
2 celery sticks, thickly sliced
2 tablespoons raisins
175g frozen peas
3 tablespoons olive oil
3 teaspoons curry powder
Juice of ½ lemon
½ teaspoon ground cinnamon

Recipe Instructions

Make the meatballs.
In a large mixing bowl, mix together the onions, raisins, minced beef, tomato puree and the curry powder. Use your hands and knead the mixture to combine all the ingredients evenly. Shape the mixture into 24 meatballs.

Cook the meatballs.
Heat 1 tablespoon of oil in a saucepan and cook the meatballs in small batches until they have browned all over. Once all the meatballs have been cooked, tip out the excess fat and place all the meatballs back into the saucepan. Add the cinnamon, tomatoes and lemon juice and simmer gently covered for 25 minutes until the meatballs are fully cooked.

Cook the courgettes.
Heat the remaining oil in a large frying pan and add the celery and the courgettes. Cook until they have softened and are starting to brown. Add the peas and cook for another 5 minutes until the peas are tender.

Combine the ingredients.
Stir the courgette mixture into the meatball mixture and mix together well. Serve.


Main Dish