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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this on the BBC Food site. It is supposed to go with spaghetti - I made it to pour over Morrocan meatballs. Ingredients:
100 ml olive oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
8 ripe beefsteak tomatoes, skins removed, finely chopped |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 pinch ground turmeric |
salt & freshly ground black pepper |
100 g toasted sliced almonds |
1 small bunch fresh parsley, finely chopped |
1 small bunch fresh coriander, finely chopped |
Directions:
1. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 6-8 minutes, or until softened.
2. Add the tomatoes, ground cinnamon, coriander, cumin and turmeric. Continue to fry over a medium heat for 18-20 minutes, or until the tomatoes have broken down to a pulp. Season, to taste, with salt and freshly ground black pepper.
3. Add the almonds and stir well to combine.
4. Just before serving, stir in the chopped parsley and coriander.
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