Venison meatballs & root veg tagine
Prep
10 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my favourite weeknight dinners because it comes together in less than an hour and tastes like you've been slaving away for ages. Venison meatballs are leaner than beef, so you get that rich, satisfying flavour without the heavy feeling afterwards. The warm spices of ras el hanout and ginger turmeric paste transform simple roasted root vegetables into something truly special, and the preserved lemon adds this gorgeous brightness that ties everything together beautifully. Serve it over wholegrain couscous for a complete meal that's nourishing and absolutely delicious.
Ella x
Ingredients
- 3 tbspolive oil
- 300 grams20 british venison meatballs
- 1onion(finely chopped)
- 2carrots(cut into 0.5cm-thick half-moons)
- 2 clove/sgarlic(crushed)
- 1 tbspginger & turmeric paste
- 2 tspras el hanout
- 3parsnip(parsnips, cut into 0.5 cm-thick slices)
- 400 gramschopped tomatoes
- 500 mlslamb stock
- 240 gramslove life giant wholegrain couscous(Love Life Giant Wholewheat Couscous, rinsed)
- 25 gramscoriander
- 1preserved lemon(pulp discarded, rind finely chopped)
Detail level
Instructions
- 1
Heat 1 tbsp oil in a large, heavy-based casserole and fry the meatballs for 4-5 minutes until golden brown on all sides. Transfer to a plate and set aside. Heat another 1 tbsp oil in the same pan and cook the onion and carrots, stirring, for 5 minutes or until softened.
- 2
Add the garlic, the ginger & turmeric paste and ras el hanout and cook, stirring, for a further 1-2 minutes. Stir in the parsnips until coated in the paste, then return the meatballs to the pan along with the chopped tomatoes and stock. Bring to the boil, then lower the heat and simmer for 25 minutes until the meatballs are cooked through, no pink meat remains and the sauce has thickened slightly.
- 3
Meanwhile, bring a pan of water to the boil, cook the couscous for 6-8 minutes, then drain, rinse and transfer to a bowl; season. Roughly chop most of the coriander (reserving some leaves to garnish) and add to the couscous with the remaining 1 tbsp oil and the preserved lemon; mix well. Divide the couscous and tagine among 4 bowls, then scatter over the remaining coriander.
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