Name: Kefta
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 1 kilogram lamb mince; 1 small onion, grated; 1 teaspoon salt; 3 tablespoon chopped coriander; 3 tablespoon chopped parsely; 2 teaspoon dried mint; 1 teaspoon ground cumin; 1 teaspoon harissa powder; 1 teaspoon ras el hanout; 3 tablespoon water; 2 tablespoon pine nuts; olive oil and flaky sea salt, for pine nuts; lemon wedges, to serve; 8 free-range eggs; ground cumin, to finish; Sauce; 3 tablespoon olive oil; 2 medium onions, grated; 1 clove garlic, finely chopped; 1/2 teaspoon paprika; 1/2 teaspoon tumeric; 1/4 teaspoon crushed dried chillies or chilli flakes; 1 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 800 gram cans chopped tomatoes; 1 tablespoon chopped parsely; 1 tablespoon chopped coriander; 1/2 cup water

Ingredients

1 kilogram lamb mince

1 small onion, grated

1 teaspoon salt

3 tablespoon chopped coriander

3 tablespoon chopped parsely

2 teaspoon dried mint

1 teaspoon ground cumin

1 teaspoon harissa powder

1 teaspoon ras el hanout

3 tablespoon water

2 tablespoon pine nuts

olive oil and flaky sea salt, for pine nuts

lemon wedges, to serve

8 free-range eggs

ground cumin, to finish

Sauce

3 tablespoon olive oil

2 medium onions, grated

1 clove garlic, finely chopped

1/2 teaspoon paprika

1/2 teaspoon tumeric

1/4 teaspoon crushed dried chillies or chilli flakes

1 teaspoon salt

1/4 teaspoon black pepper, freshly ground

800 gram cans chopped tomatoes

1 tablespoon chopped parsely

1 tablespoon chopped coriander

1/2 cup water

Method

1.Put mince, onion, salt, most of the coriander and parsley (reserve some for sprinkling over), dried mint, cumin, harissa powder and ras el hanout in a large bowl. Mix everything together, adding the water, until smooth. Cover and set mixture aside for 1 hour (if the kitchen is warm, keep mince refrigerated).

2.To make the sauce, put olive oil, onions and garlic in a large deep frying pan or gratin pan (large enough to hold sauce and meatballs) and fry gently until tender and lightly coloured; stir often. Add paprika, turmeric, chillies, salt and pepper. Cook, stirring, for 1 minute, then add tomatoes, herbs and water. Bring up to a bubble and cook gently for 15 minutes.

3.Shape the mince mixture into small balls with wet hands, putting them on a plate as they are done. When all the balls are rolled, drop them into the hot sauce. Cover the pan with a lid and cook for 5 minutes, until everything is hot and steamy, then remove the lid and cook gently for 25 minutes. Stir gently with a large spoon from time to time.

4.Fry pine nuts in a small oiled pan over a gentle heat until they colour. Transfer to a plate and season with sea salt.

5.When meatballs are ready, scoop into a bowl, increase heat under pan and reduce sauce until thick. Return meatballs to pan, adding in any juices on the plate.

6.Sprinkle with pine nuts, coriander and parsley and garnish with lemon wedges.

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Ingredients

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