Lamb kefta tagine
PHOTOGRAPHY BY DEAN WILMOT. STYLING BY SIMON BAJADA
Serving size: Serves 4
Cuisine type: AfricanCooking time: Less than 60 minutes
Course: MainFavourite flavours: Lamb
Lamb kefta tagine
INGREDIENTS
625g minced lamb
2 cloves garlic, crushed
1 medium (170g) red onion, chopped finely
1 tablespoon each ground cumin, coriander and sweet paprika
1 cup firmly packed fresh coriander leaves
2 fresh small red Thai chillies, sliced thinly
2 eggs
1 cup (70g) stale breadcrumbs
1/2 cup (125ml) beef stock
800g canned diced tomatoes
1 cup (150g) drained semi-dried tomatoes, chopped coarsely
1/2 cup firmly packed fresh basil leaves, chopped coarsely
METHOD
1. Preheat oven to 200°C (180°C fan-forced).
2. Combine mince, garlic, onion, spices, coriander leaves, chilli, eggs and breadcrumbs in a large bowl; season. Roll 2 heaped tablespoons of mixture into balls.
3. Cook meatballs, in batches, in heated oiled tagine or flameproof casserole dish, on stove top, until browned. Remove from tagine; drain meatballs on absorbent paper.
4. Return meatballs to tagine with stock, undrained tomatoes, semi-dried tomatoes and basil; bring to the boil.
5. Cover tagine, transfer to oven; cook for about 35 minutes or until meatballs are cooked through. Season to taste with salt and freshly ground black pepper. Serve with rice and flat bread.
Suitable to freeze. Not suitable to microwave.
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