Moroccan sausage stew

1. Remove the skins from the sausage and roll each sausage into two balls

2. Lightly grease a large frying pan and cook the 16 balls until browned then remove from the pan

3. Fry the onion and aubergine with a lid on for 5 minutes

4. Add the garlic and spices and cook for a minute

5. Add the tomatoes and the sausage balls

6. Bring to boil and then simmer for 5-10 minutes

7. Stir in lemon just before serving

8. Serve with cous cous and scatter with coriander leaves