Kefta Tajine

Directions

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   1.
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   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.
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   2.
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   Shape small balls about 3 cm in size.
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   3.
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   Place your tajine (or skillet) on the stove and set to a medium heat.
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   Heat the butter and add the onion and chilli pepper to the tajine and fry for a few minutes.
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   Then add the meatballs and fry on a medium heat untill they are nice and golden brown.
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   Remove them from the pan and keep on a plate.
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    (You dont have to fry the meatballs first, but I like to because I think it helps the taste develop.)
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    4.
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    Add the ginger and saffron powder and the stock (or water) to the pan and season with salt and pepper.
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    Bring to the boil and let simmer for 15 minutes.
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    5.
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    Add the kefta balls and leave to simmer for another 30 minutes.
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    If you like your sauce to be thick, remove the lid halfway.
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    6.
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    Before serving, add some lemon juice and roughly chopped coriander.
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    Serve with flatbread or couscous.