Moroccan Lamb Curry
Heat the olive oil in a large tagine or casserole dish over a medium heat. Sweat the onion and cumin seeds for 6-7 minutes, stirring occasionally.
Meanwhile, combine the lamb mince and ground spices (reserve 1/2 tsp of the turmeric) in a large mixing bowl with some seasoning.
Mix well with your hands and take tablespoons of the mixture and shape into meatballs.
Add the sweet potato to the onion and cumin and sprinkle over the remaining turmeric, mixing well.
Cover with the stock and sit the meatballs on top. Bring the tagine to a simmer, then cover and cook gently for 20-25 minutes until the meatballs are cooked and the sweet potato is soft.
Add the sultanas 5 minutes before the meatballs are ready. Remove from the heat and adjust the seasoning to taste.