Skill level

Average: 3.8 (7 votes)


  • 750 g lamb mince
  • 3 garlic cloves, minced
  • ½ tsp allspice
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 bunch chopped fresh coriander
  • 4 eggs
  • salt and freshly ground black pepper
  • olive oil, for frying
  • tomato sauce

Tomato sauce

  • 400 g canned tomatoes
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 dessertspoon tomato paste
  • 1 dessertspoon honey
  • salt and freshly ground black pepper
  • olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a mixing bowl, mix the lamb, garlic, spices and half of the chopped coriander until it is all thoroughly mixed, knead to a smooth mixture. Then wet your hands and roll into 24 walnut-sized balls and set aside on a tray.

Heat the oil in a fry pan and cook the meatballs until golden brown, then place the meatballs in your tagine.

Pour the tomato sauce over the meatballs, simmer on the stovetop for about 15–20 minutes, and stir so that it does not stick.

Break the eggs on to the sauce and cook until the eggs are just set.

Sprinkle with the chopped coriander and serve immediately.


Tomato sauce
Heat a little oil in a saucepan; add the onions and garlic then sweat for about 5 minutes without colour.

Add the tomatoes, tomato paste and honey then cook for about 10 minutes and season well.