Mix lamb mince, a finely chopped small onion or shallot and crushed clove of garlic, a tsp or two of grated ginger,
a pinch of chilli flakes, a tsp of ground cumin and a tsp of ground cinnamon, kneading well, and form into small meatballs.
Roll the meatballs in seasoned flour and brown in hot olive oil, scoop out and set aside. Fry a chopped onion, another
clove of garlic, crushed, until starting to soften, then add a couple of tsp of ras el hanout, cook for another minute
or two, before adding 4 – 5 chopped tomatoes, a small glass of chicken or lamb stock and a stick of cinnamon, Bring to
a simmer, cover and cook for 10 minutes, until the tomatoes start to break down into a thick sauce. Return the meatballs
to the pan, cover again and simmer gently for about 30 minutes, stirring from time to time, adding a splash more water
if necessary. Garnish with chopped mint and serve with couscous, make according to the packet, to which you can add
toasted pine nuts, pomegranate seeds and more chopped mint.