A quick and simple recipe based on the Moroccan tagine.
Serves 2
Meatballs
250g Turkey mince
Half a small onion, finely chopped
Half tsp ground cumin
Half tsp ground coriander
1 tsp chopped coriander
1 red chili
Salt and ground black pepper
Sauce
1 small onion, finely chopped
2 cloves garlic, crushed or finely chopped
1 400g tin tomatoes
100ml Chicken stock
Half tsp ground cumin
Half tsp ground coriander
1 tbsp chopped coriander leaf
Quarter tsp turmericSalt and ground black pepper
Prepare the meatballs in a bowl. This makes about 8/9 meatballs the size of golf balls. If possible, leave the meatballs in the fridge for 1-2 hours.
Heat some olive oil in a frying pan to a medium heat. Fry the meatballs until they just turn brown. Remove from the pan and set aside.
Heat olive oil in a saucepan over a low-medium heat. Sauté the onion and garlic for 3-4 minutes, until soft.
Add the tomatoes, stock, spices and coriander leaf. Season well with salt and black pepper.
Bring to the boil. Reduce to a simmer and add the meatballs. Simmer for 20 minutes.
Serve with couscous.
