Stranger Foods

MoroccanMoroccan meatball tagine with lemon & olives

Serves 4 | Prep 25 mins | Cook 40 mins

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

Ingredients

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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.
Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 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 , 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 until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.