This is a not-terribly-authentic lamb meatball tagine. Serves 5-6.
Preheat your oven to 175°C.
For the meatballs:
- 1kg minced lamb
- stalks from a large bunch of coriander, chopped very finely
- leaves from a large bunch of mint, chopped finely
- 1tsp cumin
- 2tsp paprika
- 1tsp ground black pepper
Mix all the ingredients together in a large bowl using your hands, and shape into meatballs of about an inch diameter.
For the sauce:
- A little olive oil
- 2 large onions, chopped finely
- 2 400g tins of chopped tomatoes
- ¼ tube of tomato puree
- 1tsp cumin
- 2tsp paprika
- 70ml harissa paste (I use Phare du Cap Bon, which is pretty much just ground chilli and garlic; if you're using a different brand you'll probably want more)
- 2tbsp ground black pepper
- 2 tablespoons lemon juice
- leaves from a large bunch of coriander, chopped
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.