Kefta Tajine with Prunes, Almonds and Sesame Seeds

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Ingredients

Serves 6

• 2 ¼ lb (1 kg) onions
  
• 2 cups (250 g) prunes
  
• 1 bunch coriander
  
• 1 bunch flat-leaf parsley
  
• 2/3 cup (100 g) blanched almonds
  
• 1/3 cup (50 g) toasted sesame seeds
  
• 1 tsp cumin
  
• 1 tsp paprika
  
• 1 tsp cinnamon
  
• Oil, salt and pepper

For the keftas

• 1 ¾ lb (800 g) ground meat (beef or lamb)
  
• 1 onion
  
• ½ tsp cumin
  
• ½ tsp cinnamon

Preparation

To prepare the keftas

• Mix the ground meat with the spices, the rest of the chopped herbs, the finely chopped onion, salt and pepper
  
• Form into small balls

To prepare the tajine

• Cook the prunes for 25 minutes in boiling water with 2 tablespoons of oil, the sugar and a teaspoon of cinnamon
  
• Brown the almonds in the oil (or toast them dry in a non-stick pan). Set aside
  
• Chop the onions and fry them in the oil
  
• Add the cumin, paprika, half of the chopped herbs, salt and pepper. Pour in two glasses of water and simmer on low heat
  
• When the onions are tender, add the meatballs and drained prunes, and cook for a further 15 minutes with the lid on.
  
• Serve sprinkled with the almonds and sesame seeds.