Sweet hot tagine of beef meatballs with pears and green olives

In a bowl combine the beef, chopped dried pears, ground ginger and coriander, breadcrumbs and egg.

Season with salt and pepper and mix well.

With wet hands, shape into around 20 ping pong sized meatballs.

Heat a little oil in a large frying pan, brown the meatballs all over and set aside.

Add a little extra oil to the pan and pan-fry the onion, garlic, ginger, chilli, cumin and cinnamon stick until the onions are soft but not brown.

Add the pears, olives, beef stock and meatballs, and bring to the boil.

Cover and simmer gently for 30 minutes.

Alternatively, cook in a casserole in a 180°C oven for about 30-40 minutes.

Serve with couscous or noodles and fresh coriander or parsley to garnish if wished.