For the meatballs
500 g minced lamb
2 cloves garlic, finely chopped
¼ tsp chilli powder
1 tsp ground cinnamon
1 tsp turmeric
2 tsp ground cumin
¼ tsp paprika
2 tsp sea salt
freshly ground black pepper
100 g plain flour, for dusting
4 tbsp olive oil, for frying

For the tomato sauce
3 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tsp ground cumin
2 red chillis
4 cloves
3 x 400 g canned chopped tomatoes
2 tsp white sugar
2 tsp sea salt
1 x 4 cm cinnamon sticks
60 g cooked chickpeas

To serve
Chopped fresh coriander
4 tbsp Greek yogurt

1. Mix all of the ingredients for the meatballs together in a large Pyrex bowl. Shape into meatballs, each weighing about 25g.

2. Dust the meatballs lightly in flour.

3. Heat the oil in a frying pan and cook the meatballs until golden.

4. Meanwhile, make the sauce. Heat the olive oil in a saucepan and fry the onion for 2 minutes over a high heat.

5. Add the garlic and cumin and fry for a further 2 minutes.

6. Cut the chillies in half lengthways and add to the pan with the cloves, tomatoes, sugar and cinnamon stick. Season and simmer for 15 minutes.

7. Add the chickpeas.

8. Transfer the meatballs and sauce in to a Pyrex red Wave Tagine and simmer for a further 15 minutes.

9. Adjust the seasoning as necessary and stir in the coriander.

10. Serve in bowls, topped with Greek yogurt and garnished with coriander. Serve with flatbreads, rice or mashed potatoes.