The colour of Morocco

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Moroccan meatball tagine with lemon and olives

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

1.   Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sixed balls.

2.   Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.

3.   Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

PER SERVING

394 kcalories, protein 31g, carbohydrate 11g, fat 26 g, saturated fat 9g, fibre 3g, sugar 8g, salt 1.7 g

Recipe from Good Food Magazine February 2012

Influences

Nestled between Europe and Africa, the Atlantic and Mediterranean, Morocco is a country of blending, influenced by the many cultures surrounding it. Acting as a crossroads between the east and west, north and south, Moroccan décor blends styles from France, Portugal and Spain from the northwest, with strong Mediterranean, African, Persian, and Islamic influences from the south and east. This results in a unique and inspirational style specific to Morocco.

 

www.bathroomdesignsidea.com/small-bathroom/moroccan-style-modern-purple-bathroom-design-with-from-delpha/

Images from http://www.moroccan-palace.com/