Lamb and Bramley apple Moroccan meatball tagine recipe

1. 1

   To make the meatballs, coarsely grate the apples and put in a large bowl.

2. 2

   Add the lamb mince, lemon zest, breadcrumbs, spices and parsley.

3. 3

   Season with salt and pepper.

4. 4

   Using your hands thoroughly mix everything together, then firmly shape into 20 balls, giving 5 per portion.

5. 5

   In a large casserole with a lid, heat the olive oil then add the onion, ginger and saffron.

6. 6

   Cook for about 5 minutes until the onion is softened and starting to colour.

7. 7

   Add the lemon juice, stock, tomato puree, olives and bring to the boil.

8. 8

   Add the meatballs, gently turning to coat in the liquid and reduce the heat.

9. 9

   Cover with a lid and cook for 20 minutes turning the meatballs a couple of times throughout.

10. 10

    Remove the lid and continue to cook for a further 10 minutes until the liquid has reduced and thickened slightly.

11. 11

    Stir in the coriander and serve hot with couscous.

* Per serving · 4 servings · Values may vary.