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PREP 20 minutes
TOTAL 1 hour 20 minutes
Serves
US | METRIC

INGREDIENTS

Meatballs
  • 500 g lamb mince
  • 1 tbsp rose harissa
  • 1 Heaped teaspoon ras el hanout
Sauce
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsps tomato puree
  • 1 tbsp rose harissa
  • 1 tsp smoked paprika
  • 1 Heaped teaspoon Ras el hanout
  • 400 g tin chopped tomatoes
  • 400 ml lamb stock
  • 400 g tin of chickpeas drained
  • 1 tbsp honey
  • fresh coriander to garnish

Click here if you'd like to buy my latest cookbook.

Moroccan Meatball Tagine

Moroccan Meatball Tagine

  1. Combine mince, harissa and ras el hanout then season with salt and pepper, roll into golf ball sized meatballs place onto a tray, cover then chill in the fridge for 30 mins. Fry the meatballs, in a heavy based pan, along with a splash of oil until coloured, this should take 5 minutes. Remove from the pan and set aside.
  2. In the same pan, fry the onion, garlic and ginger for around 5 minutes until softened, add the tomato puree and spices and cook for a further 1-2 minutes. Add the tomatoes, stock, chickpeas and then the meatballs back into the sauce, cook over a low to medium heat for 20 minutes, add the honey to taste and season with salt and pepper. Serve with some fresh coriander and some couscous.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Moroccan Meatball Tagine

Moroccan Meatball Tagine

PREP 20 minutes
TOTAL 1 hour 20 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

Meatballs
  • 500 g lamb mince
  • 1 tbsp rose harissa
  • 1 Heaped teaspoon ras el hanout
Sauce
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsps tomato puree
  • 1 tbsp rose harissa
  • 1 tsp smoked paprika
  • 1 Heaped teaspoon Ras el hanout
  • 400 g tin chopped tomatoes
  • 400 ml lamb stock
  • 400 g tin of chickpeas drained
  • 1 tbsp honey
  • fresh coriander to garnish
  1. Combine mince, harissa and ras el hanout then season with salt and pepper, roll into golf ball sized meatballs place onto a tray, cover then chill in the fridge for 30 mins. Fry the meatballs, in a heavy based pan, along with a splash of oil until coloured, this should take 5 minutes. Remove from the pan and set aside.
  2. In the same pan, fry the onion, garlic and ginger for around 5 minutes until softened, add the tomato puree and spices and cook for a further 1-2 minutes. Add the tomatoes, stock, chickpeas and then the meatballs back into the sauce, cook over a low to medium heat for 20 minutes, add the honey to taste and season with salt and pepper. Serve with some fresh coriander and some couscous.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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