Spiced kefta tagine

You just can’t beat a hearty helping of meatballs so read on for a Middle Eastern twist! The meatballs should be gently spiced and you should be able to taste each spice so don’t be tempted to go crazy! Any leftovers (if there are any!) are perfect reheated and served in a pitta bread with salad and yogurt sauce. I used a normal harissa in the tomato sauce however if you prefer less of a kick then rose harissa can be substituted which is sweeter.

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Ingredients- serves 4
For the meatballs
400g lamb mince
1 small red onion- finely chopped
3tsp ground cumin
3 tsp ground coriander
1 1/2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp dried oregano
Handful of flat leaf parsley- chopped
Salt and pepper to season

For the sauce:
1/2 red onion- chopped
2 garlic cloves- chopped
2 tbsp harissa
2 tins chopped tomatoes
150ml lamb stock
2-3 jarred roasted red peppers- sliced (optional)
2 handfuls of baby spinach- washed and chopped (optional)

1. Get going by combining all the meatball ingredients. I don’t use egg or breadcrumb to bind it all as, if you work on the mince enough, the balls should hold together anyway. Squidge the mince around in a bowl before shaping into balls which should be about the size of a golf ball. Place on a baking sheet and pop in the fridge to chill for around half an hour.

2. Meanwhile, preheat the oven to 180c/160fan. Take a large, wide based pan (or tagine if you have one) and heat a splash of oil over a medium heat in your pan of choice. Gently fry off the onion and garlic for a couple of minutes before adding the harissa, tomatoes and stock and stir well. Pop the red peppers in at this stage if you are using them. Lower to a simmer whilst you grab a frying pan and brown off the meatballs. You need the meat to brown on all sides and you may need to do this in batches- don’t overcrowd the pan! When they are browned and the sauce has started off, simply drop the balls into the sauce and bring back up to a simmer.

3. Cover the meatball pan and cook in the oven for 45 minutes until the sauce is reduced and the meatballs are cooked through. Jiggle the meatballs in the pan from time to time! I like to also stir through some spinach towards the end of cooking to add a little something (and spinach is also a love of mine so any excuse!).

Serve with warmed bread or cous cous and enjoy! A spoonful of a cooling yogurt and mint sauce is also delicious too!

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