Turkey and Tomato Tagine Recipe

Ingredients :

For the meatballs :

• 450g / 1lb fresh turkey mince

• 1 small onion, peeled and very finely chopped

• 1 garlic clove, peeled and crushed

• 1 tbsp freshly chopped coriander

• 1 tsp ground cumin

• 1 tbsp olive oil

• salt and freshly ground black pepper

For the sauce :

• 1 onion, peeled and finely chopped

• 1 garlic clove, peeled and crushed

• 150ml / ¼ pint turkey stock

• 400g can chopped tomatoes

• ½ tsp ground cumin

• ½ tsp ground cinnamon

• pinch of cayenne pepper

• freshly chopped parsley

• freshly chopped herbs, to garnish

• freshly cooked couscous or rice, to serve

Method :

1. Preheat the oven to 190°C/375°F/Gas Mark 5. Put all the ingredients for the meatballs in a bowl, except the oil and mix well. Season to taste with salt and pepper. Shape into 20 balls, about the size of walnuts. Put on a tray, cover lightly and chill in the refrigerator while making the sauce.

2. Put the onion and garlic in a pan with 125ml / 4 fl oz of the stock. Cook over a low heat until all the stock has evaporated. Continue cooking for 1 minute, or until the onions begin to color. Add the remaining stock to the pan with the tomatoes, cumin, cinnamon and cayenne pepper. Simmer for 10 minutes, until slightly thickened and reduced. Stir in the parsley and season to taste.

3. Heat the oil in a large non-stick frying pan and cook the meatballs in two batches until lightly browned all over. Lift the meatballs out with a slotted spoon and drain on kitchen paper.

4. Pour the sauce into a tagine or an ovenproof casserole. Top with the meatballs, cover and cook in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and the sauce is bubbling. Garnish with freshly chopped herbs and serve immediately on a bed of couscous or plain boiled rice.