This dish is great served with some lightly spiced couscous and natural yogurt.
For the Sauce:
Follow the recipe for my Lamb Tagine, omitting the lamb from the recipe and cooking the sauce on the stove top over a low heat for around an hour or until reduced slightly.
For the Meatballs:
Follow the recipe for my spiced lamb meatballs – ignoring the sauce element of the dish. Cook the meatballs in a large non-stick pan over a medium heat. Add the meatballs to the sauce before serving.