Moroccan meatball tagine with lemon & olives

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

                                                                           ·        Prep: 25 mins 

                                                                           ·        Cook: 40 mins 

                            Nutrition per serving

·        Calories 394

·        Carbohydrates 11

·        Saturated Fat 9

·        Sugar 8

·        Protein 31

·        Fat 26

·        Fibre 3

·        Salt 1.7

                          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 olives

·        small bunch coriander, chopped

·        couscous or fresh 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, 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.