
Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal394
- fat26g
- saturates9g
- carbs11g
- sugars8g
- fibre3g
- protein31g
- salt1.7g
Ingredients
- 3 onions, peeled
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 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
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- thumb-sized piece ginger, peeled and grated
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 red chilli, deseeded and finely chopped
- pinch saffron strands
Saffron
sah-fronThe stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 250ml lamb stock
Lamb
laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 tbsp tomato purée
- 100g pitted black kalamata olive
- small bunch coriander, chopped
- couscous or fresh crusty bread, to serve
Couscous
koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
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.
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