Finely chop an onion in a food processor then mix with 500g ground lamb, the grated zest of a lemon, a tsp ground cumin,
a tsp ground cinnamon, a pinch of cayenne pepper and some finely chopped parsley. Season with salt and freshly ground
black pepper, mix well and form into small meatballs. In a frying pan, heat some olive oil and fry another chopped onion,
together with a thumb-sized piece of ginger, chopped finely, a deseeded and chopped red chilli and a pinch of saffron
if available. When the onion is softened, add the juice of a lemon and 3-4 skinned and chopped tomatoes. Stir in a cup
of lamb stock and a handful of pitted black olives, stir well, then add the meatballs. Cover and simmer gently for about
20 minutes until the tomatoes break down to form a sauce, turning the meatballs from time to time. Meanwhile, halve and
discard the flesh from a couple of preserved lemons, and thinly slice the peel. Add the peel to the tagine and cook,
uncovered, for another 10 minutes, until the sauce reduces and thickens. Serve garnished with coriander, accompanied
with couscous mixed with toasted pine nuts and pomegranate seeds. These quantities will make 4 servings.