Tagine of Kefte in Spicy Lemon Sauce

From Moorish Food: Mouthwatering Recipes from Morocco and the Mediterranean

Cookbook

Author(s): Sarah Woodward, Gus Filgate, Alan Keohane

Page 101

Cuisine: Moroccan/Algerian/Tunisian

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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Sovay

11 years ago

★ ★ ★ ★ ★ 3/5

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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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