Kefta tajine

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Ingredients

Serves 4
Kefta ingredients

• 1 3/4 lb (800g) ground lamb
  
• 1 onion
  
• 3 sprigs flatleaf parsley
  
• 3 sprigs fresh coriander
  
• ½ tsp ground cumin
  
• ½ tsp ground paprika
  
• Salt
  
• Freshly ground black pepper

Stock ingredients

• 3 onions
  
• 2 carrots
  
• 3 tomatoes
  
• 2 sprigs flatleaf parsley
  
• 2 sprigs fresh coriander
  
• ½ tsp ground ginger
  
• ½ tsp ground cumin
  
• ½ tsp ground sweet paprika
  
• 1 tbsp olive oil
  
• Salt
  
• Freshly ground black pepper

Utensils

• Traditional baked clay tajine
  
• Hand grater

Preparation

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.

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