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Moroccan meatball tagine with bulgur wheat  recipe

Moroccan meatball tagine with bulgur wheat recipe

25 ratings

Moroccan tagines are known for their deep, rich flavours, and this lamb recipe does not disappoint. With tender meatballs, dried apricots, sweet peppers and ras el hanout, this Moroccan dish is authentically delicious. Follow this easy recipe for a super lamb supper that's ready to serve in just 30 minutes. See method

  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 589 calories / serving
  • Freezable


  • 2 tbsp sunflower oil
  • 2 x packs 12 lamb and herb meatballs
  • 2 onions, roughly chopped
  • 4 tsp ras el hanout
  • 1 red pepper, seeded and roughly chopped
  • 1 yellow pepper, seeded and chopped
  • 125g (4oz) dried apricots, chopped
  • 500g (1Ib) passata
  • 600ml (1pt) hot chicken, lamb or vegetable stock
  • 200g bulgur wheat
  • ½ tsp turmeric
  • 2 tbsp toasted flaked almonds, to serve
  • handful chopped parsley, to serve
  • fat-free Greek yogurt, to serve (optional)

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    12g 62%
  • Sugars

    24g 26%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 54.8g Protein 27.1g Fibre 5.9g


  1. Heat half the oil in a deep pan or casserole dish. Add the meatballs and cook for 2 minutes, or until browned all over. Remove from the pan and drain on kitchen paper; set aside until needed.
  2. Pour the remaining oil into the pan. Add the onion and cook, over a low heat, for 3 minutes or until softened. Stir in the ras el hanout and fry for 1 minute, then stir in the peppers and cook for 2 minutes more. Add the apricots, passata and 300ml (½pt) stock. Bring to a simmer, scraping up any meaty bits stuck to the bottom of the pan with a wooden spoon.
  3. Return the meatballs to the pan. Simmer, uncovered, for 15 minutes, stirring occasionally, or until cooked through; season to taste. Meanwhile, combine the bulgur wheat and turmeric in a heatproof bowl. Pour over the remaining stock, then cover and set aside for 12 minutes, or until all the liquid has been absorbed.
  4. Scatter the almonds and parsley over the tagine. Fluff up the bulgur wheat with a fork and serve with the tagine and a little Greek yogurt, if you like.

Tip: Make your own Moroccan spice blend by mixing 1 tsp each ground paprika, coriander and cumin with ½ tsp each black pepper, mild chilli powder and cinnamon.

Freezing and defrosting guidelines

Freeze the tagine only - once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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