Ingredients
3 onions, peeled
500g/1lb 2oz minced lamb
zest and juice 1 unwaxed lemon, plus 1 whole unwaxed lemon, quartered
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground cinnamon
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/9fl oz lamb stock
1 tbsp tomato purée
100g/4oz pitted black Kalamata olives
small bunch coriander, chopped
couscous or fresh crusty bread, to serve
Method
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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.
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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.
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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.
