Put the onions in a food processor and
blitz until finely chopped. Put the lamb,
lemonzest, 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.