Moroccan meatball tagine

Serves: 4

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 2 small onions, finely chopped
• 2 tablespoon(s) raisins
• 750 gram(s) (1lb 11oz) minced beef
• 1 tablespoon(s) tomato purée
• 3 teaspoon(s) curry powder
• 3 tablespoon(s) olive oil
• Half teaspoon(s) ground cinnamon
• 625 gram(s) (1lb 6oz) canned chopped tomatoes
• Juice of ½ lemon
• 2 stick(s) celery, thickly sliced
• 1 large or 2 medium courgettes, roughly chopped
• 175 gram(s) frozen peas

Method

1. Mix together the onions, raisins, minced beef, tomato purée and curry powder in a bowl. Using your hands, knead to combine the mixture evenly. Form into 24 meatballs.
2. Heat 1tbsp of the oil in a saucepan, then add the meatballs, in small batches, and cook until they are browned all over. Tip out the excess fat and put the meatballs back in the pan. Add the cinnamon, tomatoes and lemon juice, cover and simmer gently for 25 minutes or until the meatballs are cooked.
3. Meanwhile, heat the remaining oil in a large frying pan, add the celery and courgettes and cook until softened and starting to brown. Then add the peas and cook for a further 5 minutes or until they are tender. Stir the courgette mixture into the meatball mixture just before serving.

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