Transport your taste buds to the heart of North Africa with this Moroccan Lamb Tagine with Meatballs, Eggs & Vegetables. Rich in spices like cumin, cinnamon, and paprika, this dish brings warmth and depth to every bite. The tender lamb meatballs simmer gently in a flavorful tomato-based sauce, while vegetables absorb all the aromatic goodness, creating a comforting, hearty stew that’s both vibrant and satisfying.
What truly sets this Moroccan Lamb Tagine with Meatballs, Eggs & Vegetables apart is the final touch: whole eggs gently poached in the fragrant sauce, adding creaminess and richness to the dish. Served straight from the tagine, it’s a show-stopping meal that’s perfect for sharing—deeply spiced, nourishing, and steeped in tradition.
Moroccan Lamb Tagine with Meatballs, Eggs & Vegetables
Equipment
- Tagine Pot
Ingredients
- 12 oz ground lamb
- 0.5 onion, finely grated
- 2 cloves garlic, finely grated
- 1 piece thumb-sized piece of ginger, grated
- 1 tsp salt
- 0.5 tsp pepper
- 1 tbsp chopped cilantro
- 1 pinch cinnamon
- 0.5 tbsp paprika
- 2 tbsp olive oil
- 1 green bell pepper, diced
- 1 onion, diced
- 28 oz tomatoes, chopped
- 1 tbsp tomato paste
- 1 tbsp ras el hanout seasoning
- 1 tsp salt
- 4 eggs
Instructions
- Add the onion, garlic, ginger, salt, pepper, cilantro, paprika, and cinnamon to the ground lamb and mix well.
- Form 12 meatballs (about 2 tbsp of the lamb mixture per ball) and fry them in a bit of olive oil in the tagine pot.
- Add the chopped peppers and onions to the meatballs and let everything cook together. Add the tomato paste, salt, ras el hanout seasoning, and chopped tomatoes to the pot and mix well. Place the lid on the pot and let simmer for 20 minutes.
- Crack 4 eggs in the pot, put the lid back on, and let cook for another 5 minutes. Serve with couscous or bulgar for a true explosion of flavor.