Moroccan meatball tagine with lemon & olives

• onions↗3

  peeled

• minced lamb↗500g g
• zest and juice 1 unwaxed lemon

  quartered

• ground cumin↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• pinch cayenne pepper↗
• flat-leaf parsley↗small bunch

  chopped

• olive oil↗2 tbsp tbsp
• ginger↗thumb-sized piece

  peeled and grated

• red chilli↗1

  deseeded and finely chopped

• saffron↗pinch

  strands

• lamb stock↗250ml ml

  stock

• tomato purée↗1 tbsp tbsp
• pitted black kalamata olive↗100g g
• coriandersmall bunch

  chopped

• couscous↗

  or fresh crusty bread, to serve

Step-by-step instructions

1. 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. 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. 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.