Welcome to Annabel Karmel's America site for recipes & feeding your baby and child...

Ingredients

For the meatballs
225g/8oz lean minced beef
150g/5oz red onion, chopped
1/2 tbsp olive oil
1/2 clove garlic, crushed
225g/8oz lean minced beef
30g/1oz breadcrumbs
1/2 tbsp chopped parsley
3 tbsp grated Parmesan cheese
Large pinch of black pepper
1 tsp soy sauce
1/2 tsp soft light brown sugar
2-3 tbsp sunflower oil

For the tagine sauce
1/2 red onion (50g/2oz), chopped
80g/3oz sweet potato, grated
80g/3oz carrot, grated
1/2 tsp grated fresh ginger
1/8 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp ground cinnamon
1/16 tsp turmeric
400g/14oz tin chopped tomatoes
1 tbsp tomato purée
11/2 tsp sun-dried tomato purée
11/2 tsp honey
250ml/81/2fl oz vegetable stock (I used a Telma stock cube)
1 tsp fresh coriander leaf, chopped
Salt and freshly ground black pepper

Method:

To make the kofta meatballs, sauté the onion in the olive oil for six to eight minutes until soft. Add the garlic and cook for a further minute. Transfer the mixture to a food processor with the remaining ingredients and pulse eight to 10 times until everything is chopped and combined. Take one-teaspoon measures of the mixture and shape it into meatballs.

To make the sauce, sauté the onion, sweet potato and carrot in the oil for eight to 10 minutes until soft. Add the garlic, ginger and spices and cook for a further minute. Pour in the tinned tomatoes, tomato purées, honey and stock, then bring to the boil. Add the coriander leaf and simmer for 15 minutes.

Meanwhile, dust the koftas with flour and brown in the sunflower oil. Add to the sauce and simmer for five minutes.

Information:
Serves 4
Prep time: 30 minutes
Cook time: 30 minutes
Suitable for home freezing