Moroccan Meatball Tagine with Lemon and Olives

3 Onions (Peeled)

500g Miced Lamb

Zest and Juice of one lemon

1 tsp Ground Cumin

1 tsp Ground Cinnamon

Pinch of Cayenne Pepper

Small Bunch of Flat-Leaf Parsley (Chopped)

2 tbsp Olive Oil

Small piece of Ginger (Peeled and Grated)

1 Red Chilli (Deseeded and Finely Chopped)

Pinch of Saffron Strands

250ml Lamb Stock

1 tbsp Tomato Puree

100g Pitted Black Olives

Small Bucnh of Coriander (Chopped)

Couscous to Serve

 

Put the Onions in to a food processor and blitz until finely chopped. Put the lamb, lemon zest and spices, parsley and half the onions in a large bowl, and season. Using yours hands, mix until well combined, then shape into walnut-sized balls.

 

 

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 minutes until the onion is softened and starting to colour. Add the lemon juicem stock and tomato puree 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 20minutes, turning the meatballs a couple of times.

 

 

Remove the lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered for a further 10 minutes until the liquid has reduced and thickened slightly. Serve hot with couscous.