Lamb

Lemon and saffron lamb kefte (meatballs) tagine

Name: Lemon and saffron lamb kefte (meatballs) tagine recipe
Yield: 4
Ingredients: 40g unsalted butter, chopped; 1 onion, grated; 4.00 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp ground ginger; 1/2 tsp saffron threads; 1/2 tsp paprika; 1 cinnamon quill; 350ml chicken stock; 40.00 ml finely chopped flat-leaf parsley, plus extra to serve; 40.00 ml finely chopped coriander, plus extra to serve; Juice of 1/2 lemon; 20.00 ml finely chopped preserved lemon; Natural yoghurt, to serve; Flatbreads, to serve; 500g lamb mince; 1 small onion, finely diced; 62.50 ml coarsely chopped flat-leaf parsley; 62.50 ml coarsely chopped coriander; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1/2 tsp ground cinnamon; 1/2 tsp cayenne pepper

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P76 Lemon and saffron lamb kefte (meatballs) tagine Tagine 11446

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by Emma Knowles

Jul 05, 2022

Emma Knowles shares this Middle Eastern-inspired meatball dish - perfect for dipping and eating.

40g unsalted butter, chopped
1 onion, grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp saffron threads
1/2 tsp paprika
1 cinnamon quill
350ml chicken stock
2 tbs finely chopped flat-leaf parsley, plus extra to serve
2 tbs finely chopped coriander, plus extra to serve
Juice of 1/2 lemon
1 tbs finely chopped preserved lemon
Natural yoghurt, to serve
Flatbreads, to serve

Kefte

500g lamb mince
1 small onion, finely diced
2 garlic cloves, crushed
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup coarsely chopped coriander
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper

Method

1.

To make kefte, place all ingredients in a large bowl with 1 tsp salt flakes and mix well to combine. Using wet hands, roll 2 tsp kefte mixture into a ball and place on a tray. Repeat with remaining mixture and set aside until required.
2.

Melt butter in a large frypan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 5-6 minutes until onion is tender and golden. Add spices and cook, stirring, until fragrant, then add stock and herbs. Bring to a simmer, then cook for a further 6-8 minutes until flavours develop.
3.

Add meatballs to sauce, cover and simmer for 5-6 minutes until just cooked through. Add lemon juice and preserved lemon, check seasoning.
4.

Remove from heat and scatter with extra herbs. Serve with yoghurt and flatbreads alongside.