A wonderfully aromatic North African lamb casserole with a citrus tang – great for dinner parties
Prep:25 mins
Serves 4
3 onions, peeled500g minced lambzest and juice 1 unwaxed lemon, quartered1 tsp ground cumin1 tsp ground cinnamonpinch cayenne peppersmall bunch flat-leaf parsley, chopped2 tbsp olive oilthumb-sized piece ginger, peeled and grated1 red chilli, deseeded and finely choppedpinch saffron strands250ml lamb stock1 tbsp tomato purée100g pitted black kalamata olivesmall bunch coriander, choppedcouscous or fresh crusty bread, to serve
STEP 1Put 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.STEP 2Heat 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.STEP 3Remove 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.
