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Tomato tagine<\/strong><\/p>\n 2 tablespoons olive oil<\/p>\n<\/li>\n 2 garlic cloves, crushed or finely chopped\u00a0<\/p>\n<\/li>\n 1 can peeled tomatoes (400gr\/14 oz.)\u00a0<\/p>\n<\/li>\n 10g flat leaf parsley, finely chopped\u00a0<\/p>\n<\/li>\n 10g coriander, finely chopped\u00a0\u00a0<\/p>\n<\/li>\n 1 teaspoon ground cumin\u00a0<\/p>\n<\/li>\n 1 teaspoon paprika<\/p>\n<\/li>\n \u00bd teaspoon salt or more to taste<\/p>\n<\/li>\n \u00bd teaspoon sugar<\/p>\n<\/li>\n \u00bc teaspoon ground black pepper\u00a0\u00a0<\/p>\n<\/li>\n<\/ul>\n Lightly pickled onions\u00a0<\/strong><\/p>\n 2 spring onions (stalks removed) or shallots, finely sliced\u00a0<\/p>\n<\/li>\n 1 tablespoon white wine vinegar<\/p>\n<\/li>\n \u00bd teaspoon sugar<\/p>\n<\/li>\n \u00bd teaspoon salt\u00a0<\/p>\n<\/li>\n<\/ul>\n Kefta meatballs <\/strong><\/p>\n 400g minced beef (lamb or a mix of lamb and beef also works), 10 \u2013 15% fat<\/p>\n<\/li>\n 1 medium onion (100g), grated<\/p>\n<\/li>\n 10g flat leaf parsley, finely chopped\u00a0<\/p>\n<\/li>\n 10g coriander, finely chopped\u00a0\u00a0<\/p>\n<\/li>\n A handful of fresh mint leaves, finely chopped<\/p>\n<\/li>\n 2 teaspoons paprika<\/p>\n<\/li>\n 1 teaspoon ground cumin<\/p>\n<\/li>\n 1 teaspoon salt\u00a0<\/p>\n<\/li>\n \u00bd teaspoon ground black pepper<\/p>\n<\/li>\n Pinch cayenne pepper\u00a0\u00a0<\/p>\n<\/li>\n<\/ul>\n Jalape\u00f1o & herb yoghurt sauce<\/strong><\/p>\n 100g Greek yogurt<\/p>\n<\/li>\n 1 tablespoon olive oil<\/p>\n<\/li>\n 15g flat leaf parsley<\/p>\n<\/li>\n 15g coriander<\/p>\n<\/li>\n 1 jalapeno, deseeded\u00a0<\/p>\n<\/li>\n 1 garlic clove, crushed<\/p>\n<\/li>\n \u00bc teaspoon salt<\/p>\n<\/li>\n Generous pinch sugar\u00a0<\/p>\n<\/li>\n<\/ul>\n \u00a0\u2022 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.<\/p>\n \u2022 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.\u00a0\u00a0<\/p>\n \u2022 Place all the kefta ingredients in a large bowl, then use your hands or a large spoon to mix them together. Shape the kefta mixture into meatballs 2.5cm in diameter (about a large tablespoon of kefta), then cover with clingfilm and keep in the fridge until ready to use.\u00a0<\/p>\n \u2022 Place the jalape\u00f1o & 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.\u00a0\u00a0<\/p>\n \u2022 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\u2019ve turned brown and are cooked through.\u00a0<\/p>\n \u2022 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.\u00a0<\/p>\n<\/div>\n\n
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METHOD<\/strong><\/h2>\n
While the tomato sauce is simmering you can prepare the lightly pickled spring onions, kefta meatball, yoghurt sauce. Alternatively, you can also make them in advance and keep them in the fridge until ready to use.<\/em><\/h3>\n