35 mins (Instant Pot) or 2 hours 15 mins (oven)

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500g meatballs

3 diced carrots

3 stalks diced celery

2 cloves chopped garlic

1 diced red onion

1 tin chopped tomatoes

200ml beef stock

½ cup currents or dried apricots

3 bay leaves

1 tsp ground coriander

1 tsp ground cardamom

2 tsp ground cumin

1 tsp turmeric

2 tsp ground cinnamon

¼ tsp ground cloves

½ tsp ground nutmeg

1 tsp chilli powder

1 tbsp brown sugar

Salt and pepper to season

1 tin chickpeas or 4 medium potatoes (peeled and cut in to cubes)

1 cup olives, optional

A little olive oil for frying the meatballs

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1. If making in the Instant Pot, turn on the Instant Pot and press the Sauté function. Fry the meatballs in olive oil to brown on all sides. Remove meatballs to a covered dish.

2. Add the diced carrot, celery, garlic and red onion. Saute together until the onions soften.

3. Return the fried meatballs to the pot, along with all the remaining ingredients.

4. Place and lock the lid of the Instant Pot, making sure the steam release handle is pointing to Sealing. Press the Manual function key, set to High Pressure, and adjust the timing to 20 minutes. Once the cooking finishes, release the pressure naturally for 2-3 minutes before using the quick release to let off the rest of the steam.

5. Serve over couscous.

6. If making in the oven, pre-heat the oven to 180C. Fry the meatballs in olive oil to brown on all sides. Remove meatballs to a covered, oven safe pan.

7. To the frying pan add the diced carrot, celery, garlic and red onion. Saute together until the onions soften, then add this mixture to the pan with the meatballs along with all the remaining ingredients EXCEPT the chickpeas and olives.

8. Place in a 180C degree oven, covered for about and hour, then add the chickpeas. Return to the oven for an additional hour at 160 C. In the last 10 minutes of cooking time add the olives if you are using them.

9. Serve over couscous.