Moroccan meatball tagine with lemon & olives

This aromatic and tangy dish works well for a dinner party or a rustic supper. Serves 4 Prep 25 mins Cook 40 mins £ 3.54 per serving 394 kcals, 26g fat, 9g sat. fat, 8g sugar 3 onions, peeled 500g minced lamb zest and juice 1 unwaxed lemon, plus

1 whole 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 crusty bread, to serve

1 Put the onions in a food processor and blitz until finely chopped. Place the lamb, lemon zest, spices, parsley and half the onions in a large bowl. Season well. Then, using your hands, mix until well combined, and shape into walnut-sized balls.

2 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. Stir in the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat and cover with the lid. Cook for 20 mins, turning the meatballs a couple of times.

3 Remove the lid, then add the coriander and lemon wedges, using a fork to tuck 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.