Moroccan meatball tagine with lemon & olives

THIS dish is wonderfully aromatic with a zesty flavour. SERVES 4

Ingredients

3 onions, peeled

500g/1lb 2oz minced lamb

2 unwaxed lemons,

1 quartered, zest and juice of the other

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/9fl oz lamb stock

1 tbsp tomato purée

100g/4oz pitted black Kalamata olives

small bunch coriander, chopped

couscous or crusty bread, to serve

Method

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 and shape into walnutsized balls. 2 Heat the oil in a large flameproof dish or tagine with a lid, and 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 and 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 and add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 min until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.