Moroccan Meatball Tagine

2 onions, finely chopped
2 tablespoons raisins
750g minced beef
1 tablespoon tomato puree
3 teaspoon curry powder
3 tablespoon olive oil
½ teaspoon ground cinnamon
625g can chopped tomatoes
Juice of one lemon
2 celery sticks, thinly sliced
1 large courgette, roughly chopped
175g frozen peas

1) Mix half the onions, the raisins, minced beef, tomato puree and curry powder in a bowl. Use your hands to knead the mixture together and form 24 even meatballs.
2) On a medium heat the oil and brown the meatballs on all sides.
Drain any excess fat and season the meatballs with cinnamon, tomatoes and lemon juice.
Cover and simmer over a gentle heat for 25 minutes.

3) Whilst the meatballs are cooking, heat oil in a large frying pan.Add celery and courgettes and cook until soft.Add the peas and cook for 5 minutes.
4) Combine the meatballs and green veg mixture and serve immediately

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