Name: Lamb kefta tagine
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 625 gram minced lamb; 2 clove garlic, crushed; 1 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, thinly sliced; 2 eggs; 1 cup (70 grams) stale breadcrumbs; 1/2 cup (125 millilitres) beef stock; 2 400 gram cans diced tomatoes; 1 cup (150 gram) drained semi-dried tomatoes, coarsely chopped; 1/2 cup firmly packed fresh basil leaves, coarsely chopped

Ingredients

625 gram minced lamb

2 clove garlic, crushed

1 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, thinly sliced

2 eggs

1 cup (70 grams) stale breadcrumbs

1/2 cup (125 millilitres) beef stock

2 400 gram cans diced tomatoes

1 cup (150 gram) drained semi-dried tomatoes, coarsely chopped

1/2 cup firmly packed fresh basil leaves, coarsely chopped

Method

1.Preheat oven to 200°C/180°C fan-forced.

2.In a large bowl , combine mince, garlic, onion, spices, coriander leaves, chilli, eggs and breadcrumbs; 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 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.

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