Recipes: Moroccan meatball tagine with lemon & olives

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

Difficulty and servings

Serves 4

• 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

Preparation and cooking times

Prep 25 mins
Cook 40 mins

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.

PER SERVING

394 kcalories, protein 31g, carbohydrate 11g, fat 26 g, saturated fat 9g, fibre 3g, sugar 8g, salt 1.7 g