Lamb Meatball Tagine

Method

1. Combine mince, breadcrumbs, egg, half the brown onion and salt and pepper in a bowl. Roll level tablespoons of mince mixture into balls and place on a plate.
2. Heat half the oil in a large frypan over a medium-high heat. Cook meatballs, in batches, for 4-5 mins, turning, until browned all over. Once browned, remove meatballs from the pan and allow to drain on paper towel.
3. Heat remaining olive oil in the pan over a medium heat, then add the remaining onion. Cook for 5 mins or until the onion has softened.
4. Then add the garlic, cumin, coriander, turmeric and ginger. Cook for 1 min or until fragrant. Stir in the stock, tomato and raisins.
5. Return meatballs to the pan and bring mixture to a simmer. Simmer, stirring occasionally, for 4-5 mins or until the meatballs are entirely cooked through.
6. Stir through the spinach, cooking until the spinach is just wilted.
7. To serve, divide the cooked couscous in four serving bowls. Top couscous with the tagine. Dollop some yoghurt on top and sprinkle over the fresh coriander and sliced almonds.