Recipe

Lamb kefta tagine

Sure to become a firm family favourite, this dish combines the comfort of meatballs with the adventurous flavours of North Africa.

Jul 14, 2011 2:00pm
  • 1 hr cooking
  • Serves 4
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PHOTOGRAPHY BY DEAN WILMOT. STYLING BY SIMON BAJADA

Ingredients

Lamb kefta tagine
  • 625 gram minced lamb
  • 2 clove garlic, crushed
  • 1 red onion, chopped finely
  • 1 tablespoon each ground cumin, coriander and sweet paprika
  • 1 cup firmly packed fresh coriander leaves
  • 2 fresh small red thai chillies, thinly sliced
  • 2 eggs
  • 1 cup (70 grams) stale breadcrumbs
  • 1/2 cup (125 millilitres) beef stock
  • 2 400 gram cans diced tomatoes
  • 1 cup (150 gram) drained semi-dried tomatoes, coarsely chopped
  • 1/2 cup firmly packed fresh basil leaves, coarsely chopped

Method

Lamb kefta tagine
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    In a large bowl , combine mince, garlic, onion, spices, coriander leaves, chilli, eggs and breadcrumbs; season. Roll 2 heaped tablespoons of mixture into balls.
  • 3
    Cook meatballs, in batches, in heated oiled tagine or flameproof casserole dish, on stove top, until browned. Remove from tagine; drain meatballs on absorbent paper.
  • 4
    Return meatballs to tagine with stock, undrained tomatoes, semi-dried tomatoes and basil; bring to the boil.
  • 5
    Cover tagine, transfer to oven; cook about 35 minutes or until meatballs are cooked through. Season to taste with salt and freshly ground black pepper. Serve with rice and flat bread.

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