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Kefta - ground lamb

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ground lamb onion salt cilantro parsley mint ground cumin harissa powder hanout nuts olive oil lemon wedges olive oil onions clove garlic paprika turmeric red pepper ground black pepper tomatoes parsley cilantro
Viewed: 25 - Published at: 5 years ago

Ingredients

  • 2 1/4 lbs ground lamb
  • 1 small onion, grated
  • 1 tsp salt
  • 3 tbsp chopped cilantro, plus additional leaves, for garnish
  • 3 tbsp chopped parsley, plus additional leaves, for garnish
  • 2 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp harissa powder
  • 1 tsp ras el hanout
  • 2 tbsp pine nuts
  • None None Olive oil and flaky sea salt, for pine nuts
  • None None Lemon wedges, to serve
  • None None FOR THE SAUCE
  • 3 tbsp olive oil
  • 2 medium onions, grated
  • 1 clove garlic, finely chopped
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp red pepper flakes
  • 1/4 tsp freshly ground black pepper
  • 1 can (28 oz) diced tomatoes
  • 1 tbsp chopped parsley
  • 1 tbsp chopped cilantro

Method

  • Place ground lamb, onion, salt, cilantro, parsley, dried mint, cumin, harissa powder and ras el hanout in a large bowl. Add 3 tbsp water and mix until combined. Cover and refrigerate for 1 hour.
  • For the sauce, heat olive oil in a large deep skillet on medium heat. Cook onion and garlic, stirring, until tender and lightly colored. Add paprika, turmeric, red pepper flakes, salt and pepper. Cook, stirring, for 1 min. Add tomatoes, herbs and 1/2 cup water. Bring to a boil. Reduce heat to low; simmer for 15 mins.
  • Shape the lamb mixture into small balls with wet hands. Add the meatballs to the hot sauce. Cover and cook for 5 mins. Remove cover and cook gently for 25 mins. Stir gently with a large spoon from time to time.
  • Meanwhile, fry pine nuts in a small oiled skillet on low heat until they color. Transfer to a plate and season with sea salt.
  • Remove meatballs to a bowl. Increase heat to medium-high. Cook until sauce is thickened. Return meatballs to pan, adding any juices on the plate.
  • Sprinkle with pine nuts and additional cilantro and parsley. Serve with lemon wedges.

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