Moroccan Lamb Tagine

If you are feeling adventurous, we recommend that you try this Moroccan version of a meat and vegetable stew. This warm, satisfying, and hearty tagine is delicious when served over some couscous. 


  • One small white onion
  • One small red onion
  • Two tomatoes
  • One pound of KOL Foods grass-fed ground lamb
  • One pound of KOL Foods grass-fed ground beef
  • One egg
  • Quarter cup almond meal
  • 1 Tablespoon Cumin
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Garam Masala
  • 1 Tablespoon Tumeric
  • One lemon cut into eighths
  • One cup of dried apricots
  • One cup of dried Figs
  • 2 cups KOL Foods grass-fed beef broth

Dice the onion and tomatoes and layer at the bottom of a tagine (a dutch oven or cast iron braiser would also work well.

Mix the beef and lamb with the almond meal, egg, cumin, cinnamon, garam masala and tumeric and form meatballs the size of golf balls.

Put the meatballs in the tagine with four pieces of lemon, the figs and apricots. Pour two cups of beef broth into the tagine. If some of your meatballs will not fit in the tagine, you can bake them separately in the oven; 30 -45 minutes at 375 degrees.

Cover the tagine and cook at 375 degrees for 45 minutes.

Serves 4