Kefta tagine with preserved lemon
4
Points®
Total time: 10 hr • Prep: 30 min • Cook: 3 hr 15 min • Serves: 4 • Difficulty: Easy
Some say kefta, some say kofta but the universal consensus is that these spicy meatballs are definitely mouth-watering.
Ingredients
Lean beef mince, raw
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
Celery
2 stick(s), choppped
Carrot(s)
2 medium, choppped
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Ground coriander
1 tsp
Tomato(es)
500 g, (roma), choppped
Beef stock
1 cup(s), (250ml), reduced-salt
Raisins
2 tbs
Preserved lemon
50 g, flesh discarded, rind thinly sliced
Instructions
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.
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