Kefta - Lamb Meatballs And Fresh Tomato Sauce

This is a great dish for this time of year when tomatoes are plentiful and full of flavour.
Traditionally in Morocco Lamb is used but you could use any other type of mince.

Kefta

1 Bunch of Coriander
1/2 Bunch of Flat Leaf Parsley
1 kg Lamb Mince
1 Tbs Ground Cumin
1 Tbs Sweet Paprika
80 ml Olive Oil
1 Large Onion
3 Cloves of Garlic
1 kg Ripe Tomatoes
2 Tsp Salt 
Pepper

Chop half of the coriander and all of the parsley finely and place in a large bowl with the mince, half of cumin, half of the paprika, 1 tsp of salt and a good grind of black pepper.  Mix well with your hands and then roll into 4 cm meatballs.  Place on a tray, cover and place in the fridge for 1 hour.

Meanwhile peel your tomatoes by cutting a shallow cross in the base of each and submerging them one at a time in a bowl of boiling water for 1 minute.  Left them out with a slotted spoon and peel away the skin, dice and set aside. Finely dice your onion and finely slice your garlic and set aside.

Fry your meatballs in batches in a little of the oil until they are browned all over and set aside.  Then reduce the heat to medium, add the rest of the oil and cook the onion and garlic until the onions are translucent.  Add the remaining paprika and cumin and stir for 1 minute before adding the diced tomatoes and the second teaspoon of salt.  Cook for 10 minutes to allow the sauce to thicken and some of the liquid to evaporate then add the meatballs and remaining chopped coriander and stir together cooking for a final 5 minutes.
Serve with couscous.

I served ours up with couscous that had fresh mint, feta and 2 tbs of currants re hydrated which although not sugar free was still very low sugar once soaked in boiling water that is discarded.

Do you have a favourite meatballs recipe?  What part of the world does it originate from?

Make Your Own Harissa

Harissa is a popular middle eastern condiment and in Morocco they use both a spicy variety, which is this one, and a milder variety using red capsicums.  And when I say this is spicy what I mean is it is HOT!!

Harissa

65 g Dried Chillies Stems Removed
1 Tbs Dried Mint
1 Tbs Ground Coriander
1 Tbs Ground Cumin
1 Tsp Ground Caraway Seeds
6 Cloves Garlic
100 ml Olive Oil
1/2 Tsp Salt

Prepare and sterilise a 600 ml jar.
Roughly chop the chillies then cover with boiling water and soak for 1 hour.
Drain and put them in a food processor with the mint, spices, garlic, 1 tablespoon of oil and salt.
Process for 30 seconds, stop scrape down the sides then process for another 30 seconds and scrape down again.
Then with the motor running gradually add the remaining oil scraping down the sides as required.

Spoon the paste into your jar and cover with a thin layer of olive oil.  Label (you do not want to get this mixed up with anything) and date then store in the fridge for up to 6 months.

A Moroccan Feast

Recently we had some friends visit us for lunch and I decided I would cook up a Moroccan inspired lunch for us.
We had Spiced Chickpeas, Carrot Salad and Beef and Quince Tagine.

Carrot Salad

1 Tsp Cummin Seeds

2 Tbsp Lemon Juice

2 Tbsp Olive Oil

1 Tsp Honey

Pinc of Ground Cinnamon
Pinch of Cayenne pepper
4 large Carrots, cut into batons
2 Tbsp Chopped Corriander
2 Tbsp Chopped Pistachios

In a dry frying pan cook the cummin seeds over a low heat for 2 minutes or until fragrant.  Do not over cook or they will become bitter.  Transfer to a plate to cool.
Place the lemon juice, oil, honey and spices in a screw top jar and shake well to combine.  Leave for 10 minutes for the flavours to infuse.
Bring a large pot of water to the boil and add the carrots.  Cook for 5 minutes then tip into a basin of cold water to stop the cooking.  Drain and cool then toss in the dressing and sprinkle with herbs and nuts.

Spiced Chickpeas

1 Tbsp Olive Oil

1 Onion

2 Cloves of Garlic

1/4 Tsp Cinnamon

1/4 Tsp Cayenne Pepper

1/2 Tsp Turmeric

2 x 400 gm tins of Chick Peas or 1 Cups of Dried Chickpeas that have been soaked and cooked

1 Cup of Vegetable or Chicken Stock

1/2 Cup Sultanas

2 Tbsp Chopped Flat Leaf Parsley

In a large fry pan heat the oil over a medium heat and add the onion cooking until soft and slightly golden. Stir in the garlic and spice stirring for 30 seconds then add the chick peas stock and sultanas.  Bring to a simmer and stir occasionally while cooking for 10 minutes.

Season to taste and sprinkle with parsley.

Beef and Quince Tagine

I cook this in a tagine but if you do not have one it will work fine in a heavy base pan you can use on the stove top and in the oven.

1 kg Chuck Steak or Shin Beef
2 Brown Onions
4 Cloves of Garlic
4 Tbl Olive Oil
2 Tsp Ras El Hanout (see Notes)
1/2 tsp Harissa ( Use Cayenne Pepper if you do not have Harissa)
1/4 Tsp Ground Black Pepper
1/2 Tsp Salt
3 Diced Ripe Tomatoes
1.5 Preserved Lemons, Skin Only Finely Diced (skin only)
2 Tsp Honey
2 Tbl Chopped Coriander
2 Tbl Chopped Flat Leaf Parsley

Prep all of your ingredients before you start an heat your oven to 140 degrees.
Dice the beef into 2.5 cm pieces and brown in batches on the stovetop using 2 tablespoons of the olive oil setting aside after each batch.
Once the beef is browned add the remaining oil to the pan and cook the onion over a medium heat for 5 minutes then add the garlic, ras el hanout, harissa or cayenne, pepper and salt and cook for a further minute stirring the entire time.
Add the meat back to the pot and then add the tomatoes, honey, 3/4 of the preserved lemon and half the coriander and half the parsley. Stir well then cover and cook for 3.5 hours.
The tomatoes and juice from the meat should keep the dish moist but check it after 1.5 hours and add a little water if required.

When the meat is tender transfer to a serving platter and scatter over the remaining herbs and preserved lemon.

Ras El Hanout

This a blend of many spices that can differ between makers but this is the version I make.

1/2 Tsp Ground Cloves
1/2 Tsp Cayenne Pepper
2 Tsp Ground Allspice
2 Tsp Ground Cumin
2 Tsp Ground Ginger
2 Tsp Ground Turmeric
2 Tsp Ground Black Pepper
2 Tsp Ground Cardomom
3 Tsp Ground Cinnamon
3 Tsp Ground Coriander
6 Tsp Ground Nutmeg

Store in an airtight jar.