1) tomato sauce - dice onion, carrot, celery; sautee until brown; add four-five chopped seedless chilis; add 4 tins chopped tomato then leave to bubble, stirring to prevent sticking, for approx forty minutes or until it is chunky rather than runny. blend, set aside.

this gets cooked for ages which mostly cooks the heat out of the chilis, so use more than usual

2) meatballs - approx 1kg lamb mince, diced bacon, diced onion, two slices of bread (diced). put into great big bowl, season heavily with salt and pepper, add 1/3rd pot ras el hanout - https://www.ocado.com/webshop/product/AlFez-Ras-El-Hanout-Classic-Moroccan-Rub/264978011 for preference, https://www.ocado.com/webshop/product/Bart-Blends-Ras-el-Hanout-Tin/35874011 second option

squidge together until mixed, form into balls

3) fry balls in small batches on high heat until seriously browned. transfer to big saucepan

4) add tomato sauce. add rest of pot of ras el hanout. add one large bunch coriander, chopped. ramp up to high heat to begin with, then leave to bubble on low, stirring occasionally for at least an hour, preferably two.