Directions

1. 1

   Process 2 of the peeled onions in a food processor until finely minced. In a large bowl, combine the ground lamb, lemon zest, cumin, cinnamon, cayenne pepper, chopped parsley, and the processed onions. Season generously with salt and pepper. Mix with your hands until all ingredients are thoroughly incorporated, then form the mixture into walnut-sized balls.

2. 2

   Mince the remaining onion by hand. Heat the olive oil in a large flameproof tagine or heavy-bottomed pot with a lid over medium-high heat. Add the remaining minced onion, grated ginger, chopped red chilli, and saffron strands. Cook for 5 minutes, stirring occasionally, until the onion softens and begins to brown slightly.

3. 3

   Stir in the tomato purée and cook for 1 minute. Pour in the lemon juice and lamb stock, then add the pitted olives. Bring the mixture to a boil.

4. 4

   Carefully add the meatballs to the simmering liquid one at a time. Reduce the heat to low, cover with the lid, and simmer for 20 minutes. Gently turn the meatballs over about halfway through cooking to ensure even cooking. The internal temperature of the meatballs should reach 160°F.

5. 5

   Remove the lid and scatter the fresh chopped coriander over the tagine. Tuck the lemon wedges between the meatballs. Continue cooking uncovered for a further 10 minutes until the sauce has reduced slightly and thickened.

6. 6

   Serve the tagine hot with couscous or fresh crusty bread, spooning the fragrant sauce and olives over each portion.