Kefta mkaouara20 December 2012
This is my take on a popular Moroccan dish. You can use beef for the kefta, but I prefer lamb.
- For three to four servings of kefta:
300–400 g lamb mince
½ cup fresh breadcrumbs
2–4 cloves garlic
1 tsp ground cinnamon
2 tsp ground allspice
1 tsp smoked salt; or salt, and chilli or pepper
A large bunch of fresh parsley
Oil for frying (such as peanut or rice bran oil)
- For the sauce:
1 onion, diced
4–6 cloves garlic, minced
2–3 tsp cumin seeds
2–3 tsp smoked paprika
Chilli, to taste
Smoked salt, to taste; or salt, and chilli or pepper
400 g tin of chopped tomatoes
About 1 cup water
Parsley or mint, bread, and lemon wedges to serve
- Blend the kefta ingredients in a food processor, then roll into balls. Fry over a medium heat, turning until they are golden brown on all sides. Drain on a paper towel.
- In a wide pan or tagine, fry the onion in butter over a low heat for 5–10 minutes until soft, then add the cumin seeds and garlic and cook for a further 30 seconds. Add the paprika, tomatoes, smoked salt, water, and kefta. (If you’re using salt and chilli instead of smoked salt, use extra cumin and paprika.) Cover and cook over a low heat for about 10 minutes, adding more water if necessary.
- To finish, move the kefta out towards the sides of the pan. One by one, crack the eggs over the sauce. Cook for 3–5 minutes until the eggs have firm whites and runny yolks.
- Serve with chopped herbs, hot bread, and lemon wedges.