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Lamb tajine recipe

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For 4 Persons

Lamb Balls

750 g boned leg of lamb plus

100 g of lamb fat

½ bouquet of fresh coriander (leaf)

3 stems of mint (leaf)

½ bunch of fresh parsley (leaf)

Ground chilli              

15 g cumin powder

Fine Salt & Ground Pepper

Put water to boil in a saucepan whilst preparing the following

In a bowl, add the chopped lamb meat and fat, all the spices, salt and finely chopped herbs. Then roll into small balls. When finished, lower the heat of the water and add the lamb balls – poaching for 15 minutes. Remove and leave to cool - they can be used in several recipes from here on. (Boiling the lamb balls allows them to soften).

Tomato Sauce

Grape tomatoes (roughly 10 Tomatoes)

1 white onion

5 g turmeric

5 g of ginger powder

5 g sweet chilli

2 cloves of garlic

Salt & Pepper

Olive oil

Peel and seed the tomatoes, then dice them.

Chop the onion and sweet chilli and put them in a saucepan with olive oil to sweat - without colouring. Add the diced tomatoes, the 2 crushed cloves of garlic and the spices, cook over low heat until the mixture is stewed, adjust the seasoning to your liking then set aside.

Quail eggs – 12 in total

Cook 8 of the quail eggs in boiling water for 3 minutes, cool and peel, set aside.

The rest of the eggs, separate the whites from the yolks, keeping the yolks and discarding the whites.


In a tajine, heat the tomato sauce. In a separate pan fry the lamb kafta balls, then add them to the tomato sauce and leave to cook for a few minutes. Then add the 8 hard quail eggs, and at the last moment the 4 yolks - close and serve.


Bon Appetit…