Moroccan meatball Tajine with lemon & olives

Moroccan meatball tagine with lemon & olives

Prep 20 min cook 40 min recipe 2 people

Ingredients

• 1 1/2 onions, peeled
• 150 grs minced lamb and 150 grs minced beef
• 1/2 preserved lemon, whole
• 3 garlic cloves
• 3 tomatoes, seeds squashed out and flesh roughly chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ras el hanout
• pinch cayenne pepper
• bunch flat-leaf parsley and coriander, chopped
• 2 tbsp olive oil 
• thumb-sized piece ginger, peeled and grated
• 1 red chilli, deseeded and finely chopped
• pinch saffron strands
• 150 ml lamb or chicken stock
• 1 tbsp tomato purée
• 50 grs pitted black kalamata olive
• small bunch coriander, chopped
• 2 eggs
• couscous or fresh crusty bread, to serve

Method

• Put the onions in a food processor and blitz until finely chopped. Put the lamb and beef, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into a cherry-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, tomatoes, 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. Make two wells in the sauce and crack the eggs season with salt, pepper and paprika. Cook for 8/10 minutes until the eggs have just set or until the liquid has reduced and thickened slightly. Serve with cous cous or crusty bread