Kefta Meatballs and Tomato Sauce Tagine with Jalapeño and Herb Yoghurt Sauce

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1. 1Step 1: 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.
2. 2Step 2: 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.
3. 3Step 3: 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.
4. 4Step 4: 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.
5. 5Step 5: Place the jalapeño & 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.
6. 6Step 6: 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’ve turned brown and are cooked through.
7. 7Step 7: 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.