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, in its simplest form, is both an aromatic soup and a main course. Quite simple to prepare, it makes a filling meal. »
- Traditional baked clay tajine
- Hand grater
To Make the Kefta (lamb meatballs)
- Peel then finely grate onions.
- Using a sharp knife, finely mince flatleaf parsley and coriander.
- Put onions, parsley and coriander in a large bowl. Add salt and pepper and mix well, adding ground spices (cumin and paprika).
- Add ground meat to herbs and spices, mixing and stirring.
- Once ingredients are thoroughly mixed, form meatballs with hands.
- Set aside.
To Make Stock
- Peel then mince onions.
- Finely chop parsley and coriander.
- Peel and slice carrots into rounds.
- Plunge tomatoes into a pan of boiling water for 30 seconds, then peel and seed them. Then dice tomatoes.
- In a tajine, over medium heat, cook the onions and spices (ginger, cumin and sweet paprika) in hot olive oil.
- Mix well, add salt and pepper then stir in vegetables and herbs.
- Mix well, then add 3 glasses of water.
- Cover and let simmer over medium heat for 20 minutes.
- After 20 minutes, add meat balls to preparation and moisten with another glass of water.
- Let simmer for a further 15 minutes and serve hot.
SuggestionYou may try other variants by substituting beef or even chicken for the lamb.
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