Modern Moroccan
Tagine of Spiced Kefta with Lemon and Spices
Page 77
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
View photos (2)Tags: braise lemon beef meatballs minced meat braised beef tagine
Recipe Reviews
friederike from Berlin,
Very delicious. Be careful with the lemons; juice of one lemon is slightly too much, our dish ended up being just a bit too sour; you might consider using only half of the juice and perhaps some grated zest. Also, the lemon quarters are mainly for decoration, so you could easily skip those.
Like most meatball dishes, you can prepare this well in advance; just follow the instructions until just before you add the meatballs to the sauce, then re-heat the sauce when you're ready.
Depending on how big the meatballs/kefta are, 30 min total cooking time might be a bit too long. In my case, 450g minced meat rendered 23 meatballs. We used beef instead of lamb.
Served with Grilled Aubergine in Honey and Spices; both were very delicious but might be just too similar (lemon juice).
(edited 26th October 2013) (0) comment (0) useful
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