One-pot Moroccan lamb

One-pot Moroccan lamb

For a delicious taste of Morocco, try this simple meatballs recipe made of lamb and fragrant spices.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4 people


  • 1 onion
  • 500g pack minced lamb
  • 2tbsp olive oil
  • 1 garlic clove, minced
  • 1tbsp ginger, grated
  • 1tsp ras el hanout (Moroccan spice mix)
  • 1x400g tin chopped tomatoes
  • 1 handful mint leaves, chopped
  • Couscous, to serve


Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.

Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.

Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.

Cover the pan with a lid or piece of tin foil and leave for another 5 minutes.

Scatter over the mint and serve with some crusty bread or couscous.