Spicy Kefta Tagine with Jalapeño-Herb Yogurt

Ingredients

• 500 gGround beef or lamb
• 0.5 mediumOnion, grated
• 3 tbspFresh parsley, chopped
• 3 tbspFresh cilantro, chopped
• 1.5 tspGround cumin
• 1 tspSweet paprika
• 0.25 tspCinnamon
• 1 tspSalt
• 500 gTomatoes, grated or pureed
• 3 cloveGarlic, minced
• 2 tbspOlive oil
• 200 gPlain yogurt
• 1 wholeJalapeño, finely minced
• 2 tbspFresh mint, chopped
• 1 tbspFresh lemon juice

Instructions

1. 1

   In a bowl, combine the ground meat with the grated onion, half the parsley and cilantro, cumin, paprika, cinnamon, and salt. Mix well and shape into small meatballs.

2. 2

   Heat the olive oil in a wide skillet or tagine over medium heat. Add the garlic and cook briefly until fragrant.

3. 3

   Pour in the grated tomatoes and simmer for 8-10 minutes until slightly thickened.

4. 4

   Gently nestle the meatballs into the sauce, cover, and simmer over low heat for 20-25 minutes, turning occasionally, until the meatballs are cooked through and the sauce has thickened.

5. 5

   Meanwhile, make the yogurt sauce: whisk together the yogurt, minced jalapeño, chopped mint, remaining parsley and cilantro, lemon juice, and a pinch of salt.

6. 6

   Scatter the tagine with the remaining fresh herbs.

7. 7

   Serve hot straight from the pan, drizzled with the jalapeño-herb yogurt, alongside warm bread.