Moroccan meatball tagine with lemon & olives

4 servings 400 kcal or less aroma casserole cassoulet kofta lamb kebabs lemon season low calorie mains morocan morrocan north african one-pot over an hour seasonal spices stew tagine

N/A

Source

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 olive

small bunch coriander , chopped

couscous or fresh crusty bread, to serve

Method

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.

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.

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.