|Red onion||1 Large, grated|
|Ground coriander||1 Teaspoon|
|Flat leaf parsley||2 Tablespoon, chopped to make 2 tablespoon|
|Minced lamb||500 Gram|
|Olive oil||1 Tablespoon|
|Canned chopped tomatoes||800 Gram (2 Tins, 400 Gram Each)|
|Coriander leaves||1⁄4 Cup (4 tbs) (A Handful, For Serving)|
|For spice paste|
|Garlic||1 Clove (5 gm)|
|Sea salt||To Taste|
|Coriander stalks||1 1⁄4 Bunch (125 gm), chopped (1 Large Bunch)|
|Red onion||1⁄2 , grated|
|Ground cumin||1 Teaspoon|
|Lemon||1 , zested|
To make the paste, bash the garlic to a puree in a pestle and mortar with a big pinch of sea salt.
Add the rest of the ingredients and work together until you have a paste.
Alternatively just whizz it all together in a food processor.
Put the onion ground coriander flat-leaf parsley and lamb in a bowl.
Season, mix and roll into 12 meatballs.
Heat 2 tbsp olive oil in a tagine or wide shallow pan (with a lid) and brown the meatballs all over then scoop them out.
Add the paste to the tagine or pan and fry for a few minutes until aromatic.
Put the meatballs back in the pot with the tomatoes and simmer for 30 minutes with the lid on.
Crack the eggs on top, if using, and cover for the last 5 minutes of cooking.
Scatter the coriander over and serve with couscous.