Tangine Kefta ’Mchermel

This is a delicious Moroccan dish of meatballs with herbs and lemon. This recipe can be made with beef, lamb, or a combination of both.

Meatball Ingredients:

 

• 1/2 onion roughly chopped
• 2 tablespoons of roughly chopped Italian flat-leaf parsley
• 2 slices of crustless white bread
• 1 egg
• 500 grams of ground lamb, beef, or a combination
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon paprika
• 1/2 tablespoon of freshly ground black pepper
• 1 teaspoon of salt

Sauce Ingredients:

 

• 1 tablespoon of butter or oil
• 1/2 brown onion, finely chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1 red chilli, seeded and sliced (or 1/4 teaspoon cayenne pepper)
• 375 ml of chicken stock or water
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped Italian parsley leaves
• 2 tablespoons lemon juice
• 1 tablespoon of grated lemon zest

Procedure:

 

1. Make the meat balls
   • Put the 1/2 onion and 2 tablespoons of parsley in the food processor and process until finely chopped
   • Tear the bread into pieces, add to the bowl with the egg and process briefly
   • Add the meat, cumin, paprika, black paper, 1 teaspoon of salt and process until well mixed. Do not overwork the meat.
   • With moistened hands, shape the mixture into walnut-sized balls and place them in a tray. Alternatively use a small ice-cream scoop to measure the meatballs and then form them into balls with the moistened hands.
2. Make the herb and lemon sauce
   • Heat the butter or oil in a saucepan.
   • Add the onion.
   • Cook over low heat for eight minutes until softened.
   • Add the paprika, turmeric, cumin and chilli or cayenne.
   • Cook, stirring, for one minute.
   • Add the stock and coriander and bring to a boil.
3. Cook meatballs in the sauce
   • Add the meatballs to the sauce.
   • Shake the pan so that the meatballs settle in the sauce.
   • Cover and simmer for 45 minutes.
   • Add most of the parsley and the lemon juice and season if necessary.
   • Return the simmer for two minutes.
   • Add the grated lemon zest and serve.