Tangine Kefta ’Mchermel

From Nelson’s Kitchen
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This is a delicious Moroccan dish of meatballs with herbs and lemon. This recipe can be made with beef, lamb, or a combination of both.

Ingredients:
 
Procedure:
 
  1. Make the meat balls
    • Put the 1/2 onion and 2 tablespoons of parsley in the food processor and process until finely chopped
    • Tear the bread into pieces, add to the bowl with the egg and process briefly
    • Add the meat, cumin, paprika, black paper, 1 teaspoon of salt and process until well mixed. Do not overwork the meat.
    • With moistened hands, shape the mixture into walnut-sized balls and place them in a tray. Alternatively use a small ice-cream scoop to measure the meatballs and then form them into balls with the moistened hands.
  2. Make the herb and lemon sauce
    • Heat the butter or oil in a saucepan.
    • Add the onion.
    • Cook over low heat for eight minutes until softened.
    • Add the paprika, turmeric, cumin and chilli or cayenne.
    • Cook, stirring, for one minute.
    • Add the stock and coriander and bring to a boil.
  3. Cook meatballs in the sauce
    • Add the meatballs to the sauce.
    • Shake the pan so that the meatballs settle in the sauce.
    • Cover and simmer for 45 minutes.
    • Add most of the parsley and the lemon juice and season if necessary.
    • Return the simmer for two minutes.
    • Add the grated lemon zest and serve.