Tagine of Spiced Kefta with Lemon and Spices

Name: Tagine of Spiced Kefta with Lemon and Spices
Yield: Serves 4
Cuisine: Moroccan
Ingredients: small bunch of fresh coriander (cilantro), finely chopped; pinch of saffron threads; 1 hot chilli, seeded and finely chopped; 25 g/1 oz fresh root ginger, peeled and finely chopped; 40 g/1½ oz/3 tbsp butter; pinch of cayenne pepper; 5 ml/1 tsp ground cumin; 5-10 ml/1-2 tsp ground cinnamon; salt and ground black pepper; 1 lemon, quartered; 300 ml/½ pint/1¼ cups water; juice of 1 lemon; 3 large onions, grated; small bunch of flat leaf parsley, chopped; 450 g/1 lb finely minced (ground) lamb

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

The kefta, or meatballs, are poached gently with lemon and spices to make a dish that is quite light and ideal for lunch. Serve it with a salad or plain couscous. In Morocco today, this dish has no boundaries. It can be found in the tiniest rural villages, in street stalls in the towns and cities, or in the finest restaurants of Casablanca, Fez and Marakesh.

Ingredients

Africa
Morocco
Casablanca
Marrakesh
Fez
Lunch
Gluten-free
Mediterranean

Ingredients

Method