Lamb Tagine

INGREDIENTS

1lb boneless lamb cut into 1” pieces
1 tin chickpeas
5 cloves garlic
1 large onion, finely chopped
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground caraway
Salt and pepper
1 pinch of turmeric
1 pinch of chili flakes
3 Tbsp olive oil
Meatballs
1 lb minced lamb
1 egg
¼ onion finely chopped
1 Tbsp chopped parsley
1 Tbsp chopped coriander
2 Tbsp fresh breadcrumbs
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground caraway
Salt and pepper

METHOD

In a large bowl, mix all the meatball ingredients and shape into ½” balls.These may either be shallow fried or cooked in the oven until they are firm. (around 10 minutes) They may also just be added raw to the stew.
In a heavy-bottomed pan, heat the oil and then sauté the lamb pieces until lightly browned. 
Add the onion and dry spices. When the onion is soft add the garlic and chickpeas. 
Cover with 1 pint of cold water and continue simmering. Remove the scum from the top of the sauce as it forms. Season, cover and cook on a gentle medium heat for 45 minutes. 
Add the meatballs (if raw then add 10 minutes to the cooking time) and cook for a further 30 minutes or until the chunks of lamb are tender. If the sauce is a little watery, remove all the meats and bring it to the boil to reduce it to your liking. Return the meats to the pan. Serve with plain couscous or crusty bread.