Kefta Tagine (Meatballs in Tomato Sauce)

• 1 medium Yellow onion
• 4 cloves Garlic
• 20 g Fresh coriander
• 500 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 800 g Canned chopped tomatoes

1. Finely chop the onion. Grate or crush the garlic, then roughly chop the coriander, keeping a small handful back for serving.
2. In a mixing bowl, combine the minced beef with half the garlic, 1 tsp ground cumin, 1 tsp sweet paprika, 1 tsp fine sea salt, 0.25 tsp black pepper, and half the chopped coriander. Roll into small meatballs, about walnut-sized.
3. Set a tagine or Dutch oven over medium heat and warm the extra virgin olive oil. Add the onion with the remaining fine sea salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
4. Stir in the remaining garlic, ground cumin, sweet paprika, and black pepper. Cook for 30 to 60 seconds until fragrant.
5. Add the canned chopped tomatoes and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and tastes less raw.
6. Nestle the meatballs into the sauce in a single layer. Cover and simmer gently for 15 to 18 minutes, turning the meatballs once, until cooked through and the sauce is rich and thick.
7. Stir in the remaining chopped coriander and cook for 1 minute. Taste and adjust with a pinch more fine sea salt or black pepper if needed, then scatter over the reserved coriander to serve.

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