A wonderfully aromatic North African lamb casserole with a citrus tang via BBC Good Food.
- 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
- 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.