Daoud Basha, Lamb Meatballs in a Rich Tomato Sauce

Peel and finely chop the onion and garlic. Chop the zucchini into bite-size pieces. Finely chop the parsley.

In a large bowl, combine the lamb mince, cinnamon powder, salt, marmite, black pepper and half of the parsley. Reserve the rest for garnish. Knead the mixture until combined. Shape into 10 meatballs.

Heat a non-stick pan with a lid over a medium-high heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 2-3 min until browned. Add the onions and cook for 3 min further. Add the garlic and ras el hanout (spicy!). Cook for 1 min further.

Add the tomato passata, tomato paste, measured water, stock cube, brown sugar and zucchini. Bring to a boil. Reduce the heat to medium and simmer covered for 12-15 min or until the meatballs are cooked through. Once cooked, keep warm until ready to serve.

Meanwhile, chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 12-15 min or until soft. Once cooked, drain and add the cauliflower and cream cheese to a food processor. Blitz for 1-2 min until smooth. Season generously with salt and pepper.

Serve the meatballs, zucchini and sauce over the cauliflower mash. Drizzle the pomegranate molasses over the meatballs. Top with the remaining parsley.