Moroccan Meatball Tagine (Kefta Mkaouara)

500g minced beef or lamb

1 onion, grated

3 cloves garlic, minced

1 tsp each cumin, coriander, cinnamon, smoked paprika

Handful fresh parsley and coriander, finely chopped

Salt and pepper

2 tins chopped tomatoes

2 red peppers, roughly chopped

1 green pepper, roughly chopped

1 large onion, sliced

2 tbsp harissa paste

1 tsp honey

Handful of green olives

1 tsp ras el hanout

Couscous or flatbread to serve

Make the meatballs by combining the mince, grated onion, garlic, cumin, coriander, cinnamon, paprika, fresh herbs, salt and pepper. Mix well and roll into walnut-sized balls. You should get around 20-24.

Brown the meatballs in batches in a little oil in the tagine base or a wide casserole over medium-high heat. Remove and set aside.

In the same pan, fry the sliced onion until softened. Add the peppers and cook for 3-4 minutes. Stir in the harissa, ras el hanout and honey.

Pour in the tomatoes, season and bring to a simmer. Nestle the meatballs back into the sauce.

Place the tagine lid on (or cover with foil) and cook on a low heat for 30-35 minutes until the meatballs are cooked through and the sauce is rich.

Scatter the olives over the top in the last 5 minutes. Serve with couscous or flatbreads.