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 Hello ladies and gents this is the Viking telling you that today we are talking about

Moroccan meatball tagine with lemon & olives

Preparation and cooking time

• Prep:25 mins
• Cook:40 mins
• Easy
• Serves 4

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

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 olive
• small bunch coriander , chopped
• couscous or fresh crusty bread, to serve

Method

STEP 1

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.

STEP 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. 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.

STEP 3

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.

And as always have a chilled day from the Viking