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Moroccan meatball tagine with lemon & olives
- 3 onions , peeled
- 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
- thumb-sized piece ginger , peeled and grated
- 1 red chilli , deseeded and finely chopped
- pinch saffron strands
- 250ml lamb stock
- 1 tbsp tomato pure
- 100g pitted black kalamata olives
- small bunch coriander , chopped
- couscous or fresh crusty bread, to serve
Directions:View on BBC Good Food
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