INGREDIENTS: for 4 pers
Tomato tagine
2 tablespoons olive oil
2 garlic cloves crushed or finely chopped.
1 can peeled tomatoes (400gr/14 oz.)
10g flat leaf parsley, finely chopped.
10g coriander, finely chopped.
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt or more to taste
½ teaspoon sugar
¼ teaspoon ground black pepper
Lightly pickled onions
2 spring onions (stalks removed) or shallots, finely sliced.
1 tablespoon white wine vinegar
½ teaspoon sugar
½ teaspoon salt
Kufta meatballs
400g minced beef (lamb or a mix of lamb and beef also works), 10 – 15% fat
1 medium onion (100g), grated.
10g flat leaf parsley, finely chopped.
10g coriander, finely chopped.
A handful of fresh mint leaves finely chopped.
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
Pinch cayenne pepper
Jalapeño & herb yoghurt sauce
100g Greek yogurt.
1 tablespoon olive oil.
15g flat leaf parsley
15g coriander.
1 jalapeno, deseeded.
1 garlic clove, crushed.
¼ teaspoon salt.
Generous pinch sugar.
METHOD
• Place a large frying pan (or a large saucepan) over a high heat and stir in the olive oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar, and pepper. Bring to the boil, then cover the pan, reduce the heat to low and leave to simmer gently, stirring every now and then, for about 45 minutes until the mixture becomes a thick sauce. If it looks like the sauce is too dry at any point during the cooking process, add a couple of tablespoons of water.
While the tomato sauce is simmering you can prepare the lightly pickled spring onions, kufta meatball, yoghurt sauce. Alternatively, you can also make them in advance and keep them in the fridge until ready to use.
• Place all the lightly pickled spring onions in a small mixing bowl and use a spoon to mix all the ingredients together. Cover with cling film and place in the fridge.
• Place all the kufta ingredients in a large bowl, then use your hands or a large spoon to mix them together. Shape the kufta mixture into meatballs 2.5cm in diameter (about a large tablespoon of kufta), then cover with clingfilm and keep in the fridge until ready to use.
• Place the jalapeño & herb yoghurt sauce in a blender or food processor and process for a few seconds until the ingredients are smooth. Transfer the sauce in a container and place in the fridge.
• Once the sauce is ready, add in the meatballs, re-cover the pan again and cook for about 10 to 12 minutes or until they’ve turned brown and are cooked through.
• To serve drizzle the yoghurt sauce all over the tagine and garnish with pickled onions all over. Serve immediately and lots of bread on the side.
Enjoy
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