Moroccan meatball tagine with lemon & olives

Ingredients:

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

method:

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.

PER SERVING:

394 kcalories, protein 31g, carbohydrate 11g, fat 26 g, saturated fat 9g, fibre 3g, sugar 8g, salt 1.7 g