Moroccan Kefta Tagine

For the kefta meatballs

• 16 oz ground lamb 450g (lamb mince)
• 1 onion (small, very finely chopped or grated and squeezed of its water)
• 1 green chilli (seeded and finely chopped)
• 1 tbsp mint (finely chopped)
• 1 tbsp cilantro (finely chopped)
• 1 tsp cumin powder
• 1 tsp cinnamon powder
• 1 tsp salt
• ½ tsp black pepper

For the Sauce

• 2 tbsp olive oil
• 4 spring onions (scallions) (finely sliced)
• 3 garlic cloves (peeled and chopped)
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp salt
• freshly ground black pepper
• 1 cup chicken stock (or beef/vegetable stock)
• 2½ cups tomato pasata (or a regular can of tomatoes, blended into a puree) (NOT tomato concentrate).

Other ingredients

• 1 tbsp mint (chopped)
• 1 tbsp Dill (chopped)