Tomato Sauce:

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2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, pressed or minced

1 ½ teaspoons ground paprika

1 teaspoon ground cumin

1 (14-ounce) can crushed tomatoes

3 tablespoons finely chopped parsley

3 tablespoons finely chopped cilantro

½ teaspoon sugar or honey (optional)

¾ teaspoon fine sea salt

¼ teaspoon ground black pepper

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Kefte:

1 pound ground beef (or lamb)

1 medium onion - grated

1 ½ tablespoons finely chopped parsley

1 ½ tablespoons finely chopped cilantro

2 teaspoons ground paprika

1 teaspoon ground cumin

1 teaspoon fine sea salt

¼ teaspoon ground black pepper

Pinch ground cayenne (optional)

Torn flatbread, for serving (optional)

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Jalapeño Sauce:

⅔ cup plain Greek yogurt

3 tablespoons milk of choice

1 tablespoon olive oil

1 ½ tablespoons finely chopped parsley

1 ½ tablespoons finely chopped cilantro

1 or 2 jalapeños, deseeded finely chopped

2 garlic cloves, grated

¼ to ½ teaspoon fine sea salt, to taste

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1. Make the tomato sauce: Heat the olive oil in a large frying pan over medium-low heat. Add the onion, garlic, paprika and cumin and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

2. Add the crushed tomatoes, parsley, cilantro, sugar (if using), salt and pepper; adjust the heat to medium-high and bring to a simmer. Cover the pan, reduce the heat to low and simmer for 30 to 35 minutes, stirring every 10 to 15 minutes to prevent sticking, until the tomatoes have reduced to a fragrant, velvety sauce. If the sauce looks too dry at any point, gradually add tablespoons of water until saucy.

3. While the tomato sauce simmers, make the kefte: In a large bowl, add the ground beef, onion, parsley, cilantro, paprika, cumin, salt, pepper and cayenne. Use your hands or a large spoon to mix the ingredients together and shape the kefte mixture into 1-inch-wide meatballs. Cover the meatballs and keep in the fridge until ready to use.

4. Make the yogurt sauce: In a medium bowl, mix the sauce ingredients together. If the sauce doesn’t have a pouring consistency, gradually add a bit more milk or water. Taste and adjust the seasoning with salt if necessary.

5. Once the tomato sauce is ready, add in the meatballs, cover the pan again and cook over medium-low for 10 to 12 minutes, until they’ve turned brown and are cooked through.

6. To serve, drizzle the yogurt sauce all over the tagine, garnish with additional parsley if desired, and serve immediately, with lots of bread on the side.