Moroccan meatball tagine with lemon & olives

Ingredients

• 3 onions, peeled
• 500 g minced lamb
• Zest and juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• A pinch cayenne pepper
• Small bunch flat leaf parsley, chopped
• 2 Tbs olive oil
• Thumb size piece of ginger, peeled and grated
• 1 red chilli, deseeded and finely chopped
• Pinch saffron threads
• 250 ml lamb stock
• 1 Tbs tomato purée
• 100 g pitted black kalamata olives
• Small bunch coriander, chopped
• Couscous or crusty bread, to serve

Directions

1. Put the onions in a food processor and blitz until finely chopped.
2. 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.
3. 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.
4. 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.
5. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs.
6. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly.
7. Serve hot with couscous or fresh crusty bread.