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Photo of Kefta tagine with preserved lemon by WW

Kefta tagine with preserved lemon

PersonalPoints™ per serving
Total Time
10 hr
30 min
3 hr 15 min
Some say kefta, some say kofta but the universal consensus is that these spicy meatballs are definitely mouth-watering.


Lean beef mince

500 g

Dried breadcrumbs

35 g

Fresh mint

1 tbs, choppped

Fresh flat-leaf parsley

¼ cup(s), choppped

Ground cumin

2 tsp

Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 stick(s), choppped


2 medium, choppped


2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Ground coriander

1 tsp


500 g, (roma), choppped

Beef stock

1 cup(s), (250ml), reduced-salt


2 tbs

Preserved lemon

50 g, flesh discarded, rind thinly sliced


  1. Combine mince, breadcrumbs, mint, 1 tablespoon parsley and ½ teaspoon cumin in a large bowl. Roll tablespoons of mixture into 24 meatballs.
  2. Heat oil in a large non-stick frying pan over medium heat. Add meatballs and cook, turning, for 3 minutes or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
  3. Reheat pan over medium heat. Add onion, celery and carrot and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, coriander and remaining cumin and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Transfer to cooker.
  4. Cook, covered, on high for 2½ hours (or low for 5 hours). Add raisins and cook, covered, on high for 30 minutes (or low for 1 hour) or until sauce has thickened.
  5. Meanwhile, combine lemon and remaining parsley in a small bowl. Serve meatballs sprinkled with preserved lemon mixture.


SERVING SUGGESTION: Steamed broccolini and sugar snap peas, plus steamed couscous. TIP: Suitable to freeze (without preserved lemon mixture) for up to 3 months.