Moorish Food: Mouthwatering Recipes from Morocco and the Mediterranean
Tagine of Kefte in Spicy Lemon Sauce
Page 101
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
(1 review)
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Recipe Review
Sovay from Northern England,
My main problem with this (though I did like it) is that minced lamb tends to be quite fatty and so if more oil is added in cooking the dish the end result includes more fat that I feel I should be eating. I've tried cooling the dish overnight and removing the fat but this does result in a perceptible loss of flavour.
Also, not lemony enough for my taste.
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