Kefta Meatballs and Tomato Sauce Tagine
Ingredients
Tomato Tagine
-
2
tablespoons
olive oil
-
2
cloves
garlic
-
1
can
peeled tomatoes (400g/14 oz.)
-
10
g
flat leaf parsley
-
10
g
coriander
-
1
teaspoon
ground cumin
-
1
teaspoon
paprika
-
½
teaspoon
salt
-
½
teaspoon
sugar
-
¼
teaspoon
ground black pepper
Lightly Pickled Onions
-
2
stalks
spring onions or shallots
-
1
tablespoon
white wine vinegar
-
½
teaspoon
sugar
-
½
teaspoon
salt
Kefta Meatballs
-
400
g
minced beef
-
1
medium
onion (100g)
-
10
g
flat leaf parsley
-
10
g
coriander
-
a handful
fresh mint leaves
-
2
teaspoons
paprika
-
1
teaspoon
ground cumin
-
1
teaspoon
salt
-
½
teaspoon
ground black pepper
-
a pinch
cayenne pepper
Jalapeño & Herb Yoghurt Sauce
-
100
g
Greek yogurt
-
1
tablespoon
olive oil
-
15
g
flat leaf parsley
-
15
g
coriander
-
1
whole
jalapeño
-
1
clove
garlic
-
¼
teaspoon
salt
-
a generous pinch
sugar
Instructions
- Heat olive oil in a large frying pan and add garlic, tomatoes, parsley, cumin, paprika, salt, sugar, and pepper.
- Bring the mixture to a boil, then cover and simmer for about 45 minutes until thickened.
- Prepare the lightly pickled onions by mixing all their ingredients and refrigerating.
- Mix the kefta ingredients in a bowl, shape into meatballs, and refrigerate.
- Blend the jalapeño & herb yoghurt sauce ingredients until smooth and refrigerate.
- Add the meatballs to the sauce, cover, and cook for 10 to 12 minutes until browned and cooked through.
- Serve with the yoghurt sauce drizzled on top and garnish with pickled onions.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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