3 onions, peeled
1 lb. minced lamb
1 tsp. Fire in the Kitchen Island Curry
1 tsp. ground cinnamon
1 Tbsp. dried parsley
2 Tbsp. Sicilian Lemon White Balsamic
2 Tbsp. Lemon Olive Oil
Thumb-sized piece of ginger, peeled and grated
Pinch saffron strands
1 cup vegetable stock
1 Tbsp. tomato puree
¼ cup pitted black olives
2 drops Harissa Olive Oil
Couscous or fresh crusty bread, to serve
Put the onions in a food processor and blitz until finely chopped. Put the lamb, spices, parsley, and half the onions in a large bowl. Using your hands, mix until well combined, then shape into walnut sized balls.
Heat the Lemon oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, and saffron. Cook for 5 minutes until the onion is softened and starting to colour. Add the Lemon White Balsamic, vegetable stock, tomato puree, and olives, then bring to a boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 30 minutes, turning the meatballs a couple of times, until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
*Tested in Moroccan Cooking Class
