Pour 1 tbsp of oil in a frypan and add the onion. Cook on medium heat for about 5 minutes or until soft, stirring frequently. Add garlic, cumin, ground coriander and paprika and cook for one minute. Allow to cool.

Mix half the cooked onion mixture with the mince and shape into 12-16 balls with wet hands.

Heat the remaining oil in a frypan and cook the balls without crowding the pan, over moderate heat for 4 minutes or until browned on all sides. Drain on paper towel and set aside.

Place the remaining onion mixture into pan, add tomatoes and stock and bring to a simmer. Add meatballs and simmer for 30 minutes with the lid on for half the cooking time and off for the other half.

Stir in the lemon rind and coriander leaves. Serve over couscous or fresh bread and with extra coriander to garnish.