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 chopped chives
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
Put the lamb, lemon zest, spices, parsley and half the chives 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 ginger, chilli and saffron. Cook for 2 mins.
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, chives 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 white rice or gluten free pitta bread.
Recipe adapted from: Good Food