Moroccan Meatball Tagine With Lemon & Olives

Ingredients

• 3 onions, peeled
• 500g minced lamb
• zest and juice 1 unwaxed lemon, quartered
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• pinch cayenne pepper
• small bunch flat-leaf parsley, chopped
• 2 tbsp olive oil
• thumb-sized piece ginger, peeled and grated
• 1 red chilli, deseeded and finely chopped
• pinch saffron strands
• 250ml lamb stock
• 1 tbsp tomato purée
• 100g pitted black kalamata olive
• small bunch coriander, chopped
• couscous or fresh crusty bread, to serve

Preparation

Serves 4

1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.