Twist on a Tagine

Chicken Tagine, a lovely dish, comes from Morroco but this variation comes from my larder in Torremolinos and involves Spanish Albondigas (Pork Meatballs) rather than Chicken. Albondigas are usually served with a 'Tomata Salsa' here in Spain and very often accompanied by pasta, a technique that lends itself to a modification towards a Morrocan style of tagine. And just to preserve a little degree of authenticity I produce mine in an earthenware Spanish Cazuela. Served over Couscous fragranced with mint and lemon I know it's a winner. So here goes:

INGREDIENTS
1 Onion
4 plump Garlic cloves
Grated fresh ginger (about 1inch/2.5cms)
1 tspn cinnamon
2 tblspns Coriander seeds
1 tblspn Cumin seeds
1 tin Chopped tomatoes
2 tblspns Honey
1 Apple
1 cup water
12 Albondigas, Pork Meatballs (available in Spain in chill cabinets).

Couscous
Mint
Lemon Juice

TOOLS
10inch Cazuela/Frypan/skillet
Pestle & Mortar
Cooks Knife
American Cup Measures
Spoon measures
Chopping Board