Ingredients

• 500g lamb mince
• 3/4 cup fresh breadcrumbs
• 1 egg, lightly beaten
• 1 brown onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1 cup Massel beef stock
• 2 tomatoes, chopped
• 1/2 cup raisins
• 75g baby spinach
• 1/3 cup plain Greek-style yoghurt
• 1/2 cup fresh coriander leaves
• 1/4 cup slivered almonds, toasted
• Dutch (baby) carrots, roasted, to serve
• Red onion, to serve
• Couscous, to serve

Method

• Step 1 Place mince, breadcrumbs, egg and 1/2 the onion in a bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mince mixture into balls.

• Step 2 Heat 1/2 the oil in a large, deep frying pan over medium-high heat. Cook meatballs, in batches, turning, for 4 to 5 minutes or until browned all over. Drain on paper towel.
• Step 3 Heat remaining oil in pan over medium heat. Add remaining onion. Cook, stirring, for 5 minutes or until onion is softened. Add garlic, cumin, ground coriander, turmeric and ginger. Cook for 1 minute or until fragrant. Stir in stock, tomato and raisins.
• Step 4 Return meatballs to pan. Bring to a simmer. Simmer, stirring occasionally, for 4 to 5 minutes or until meatballs are cooked through. Stir in spinach. Cook for 1 minute or until spinach is just wilted. Dollop with yoghurt. Sprinkle tagine with fresh coriander and almonds. Serve with roasted carrots and onion, and couscous.