- 3 onions, finely chopped
- 1 lb. minced lamb
- 1 lemon, zested, quartered then juiced, keeping wedges
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- A pinch of cayenne pepper
- ¼ cup chopped parsley
- 2 Tbsps. olive oil
- 1-inch piece ginger, peeled and grated
- 1 red chili, seeded and finely chopped
- A pinch of saffron strands
- 250ml lamb stock
- 1 Tbsps. tomato paste
- 100g black kalamata olive, pitted
- ¼ cup chopped coriander
In a large bowl, add half the onions, the lamb, lemon zest, parsley and spices and season with salt and pepper to taste.
Mix well until combined, then shape the meat mixture into balls the size of walnuts.
Heat oil in a large skillet or a tagine with a lid.
Saute the onion, ginger, chili, and the saffron and cook for 5 minutes or until the onion is soft and starting to brown.
Stir in the lemon juice, lamb stock, tomato paste and olives and bring to a boil.
Add the meatballs one at a time, reduce the heat and cook, covered, for 20 minutes, turning the meatballs a few times.
Uncover, then add the coriander and tuck the lemon wedges between the meatballs.
Cook, uncovered, for other 10 minutes or until liquid is reduced and thickened.
Served hot with couscous or fresh crusty bread.