Kefta Tajine

1. For the meatballs, put the minced beef or lamb in a bowl with the grated onion, parsley, chopped coriander, chili powder and the grated zest from a whole lemon.

2. Shape small balls about 3 cm in size.

3. Place your tajine (or skillet) on the stove and set to a medium heat. Heat the butter and add the onion and chilli pepper to the tajine and fry for a few minutes. Then add the meatballs and fry on a medium heat untill they are nice and golden brown. Remove them from the pan and keep on a plate. (You don’t have to fry the meatballs first, but I like to because I think it helps the taste develop.)

4. Add the ginger and saffron powder and the stock (or water) to the pan and season with salt and pepper. Bring to the boil and let simmer for 15 minutes.

5. Add the kefta balls and leave to simmer for another 30 minutes. If you like your sauce to be thick, remove the lid halfway.

6. Before serving, add some lemon juice and roughly chopped coriander. Serve with flatbread or couscous.