2lbs of lamb mince
Minced capers (couple of tablespoons full)
Ensure the lamb is cold, squeeze through fingers a few times and form into meatballs.
Fry in avocado oil to seal and colour ... pour into tagine.
Arrange carrots and courgette around the edge.
Arrange black olives, chilli and courgette middles.
Place a couple of tomatoes and a couple of pickled chillis in the middle.
Grab a quick snap ...
Cover ... and cook for a couple of hours on a really low heat on the hob.