This week Claudia Giannoccaro from 44 Stanley's phenomenally popular cafe Salvation Cafe shares with us a delicious, and easy to follow, recipe for a meatball tagine to try at home. Salvation Cafe has launched a crowdfunding page to support the cafe's 36 staff members, many of whom rely heavily on tips, while the cafe is closed. Donate a tip to the Salvation Cafe team here.
My favorite book to read is a cookbook and the lockdown allows me to read many. Recipes don't always work, but this one I've tried and it is delicious. My family was licking their fingers so I may just have to add it to our menu once the lockdown is lifted! I like to serve it with hummus, sour cream and roti to soak up the sauce. Buon appetito!
Prep and cook time one hour
500g minced beef
1 clove garlic, crushed
¼ cup finely chopped fresh mint
2 tbsp finely chopped fresh coriander
1 tsp ground cinnamon
1 tsp ground coriander
2 tsp ground cumin
½ tsp chilli powder
1 tbp olive oil
1 medium onion, finely chopped (150g)
4 x large tomatoes – coarsely chopped (880g)
½ cup fresh coriander leaves
Combine beef, garlic, mint, chopped coriander, cinnamon, ground coriander, 1 tsp cumin and half the chilli in bowl.
Season with salt and pepper. Roll tablespoons of mix into balls.
Heat oil in a large heavy-based frying panor tagine. Cook the meatballs in batches turning until browned for about 5 minutes. Remove and keep aside.
Cook onion in the tagine for 3 minutes until softened. Add the tomato, one teaspoon cumin and remaining chilli. Cook on low heat for 15minutes until tomatoes soften.
Return the meatballs to the pan/tagine. Cook for 10 minutes. Season to taste.
Make four indents in the sauce, crack eggs into the indents and cook, covered, for 5 minutes until the whites of eggs are set. Sprinkle with fresh coriander leaves and serve.