Lamb and Bramley apple Moroccan meatball tagine recipe

INGREDIENTS

• 2 Bramley apples (approx 450g), peeled and cored
• 500 minced lamb
• g lemon, finely grated zest and juice of half
• 1 fresh white breadcrumbs
• 75 ground cumin
• g ground cinnamon
• 1 cayenne pepper
• tsp small bunch flat leaf parsley, chopped
• 1 olive oil
• tsp onion, peeled and chopped
• 1 fresh root ginger, peeled and grated or finely chopped
• pinch saffron
• 1 lamb stock
• 2 tomato puree
• tbsp pitted black Kalamata olives
• 1 small bunch coriander, chopped