This is a not-terribly-authentic lamb meatball tagine. Serves 5-6.

Preheat your oven to 175°C.

For the meatballs:

Mix all the ingredients together in a large bowl using your hands, and shape into meatballs of about an inch diameter.

For the sauce:

Cook the onions in the oil over a medium heat until soft (but not browned). Add all the other ingredients except the coriander, and cook until the sauce has reduced a bit. Stir in the coriander, place the meatballs gently on top of the sauce. Cover and cook in the oven for 25 minutes, then remove the lid and cook in the oven for a further 20-25 minutes.

Serve with couscous.