Name: Tagine Slaoui (Tagine of Moroccan Meatballs)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: salt and freshly ground black pepper; ½ teaspoon each hot red pepper, powdered cumin, ginger and saffron; 1 teaspoon sweet red pepper; 4 tablespoons chopped flat-leafed (Italian) parsley; 1 Spanish onion, peeled and coarsely grated; 450 g/1 lb tomatoes, skinned, seeded and coarsely chopped (generous 3 cups skinned, seeded, and coarsely chopped tomatoes); 300 ml/½ pint (1¼ cups) water; 4 tablespoons olive oil; 1 clove garlic, peeled and finely chopped; 4 tablespoons chopped fresh green coriander; fresh breadcrumbs (optional); 700 g/1½ lb lamb from the leg, cubed; 6 sprigs flat-leafed (Italian) parsley, finely chopped; ½ Spanish onion, peeled and chopped; ¼ teaspoon each powdered cumin, hot and sweet red peppers; 1 generous pinch of 2 of the following: powdered cinnamon, ginger and cardamom; 225 g/½ lb lamb fat, or less, made up to this amount with beef suet, cubed