Friday, 24th November 2017
RECIPES Article
Advertisment

This Month's Magazine
KOKOMOs CHEF SAYS WHAT ABOUT THESE MOROCCAN KEFTAS

KOKOMOs CHEF SAYS WHAT ABOUT THESE MOROCCAN KEFTAS

meaty and fragrantly spiced, served in a rich tomato sauce. You can add cous-cous as a suggested side dish.

INGREDIENTS

  • 400g (13oz) lean lamb mince Seasonal ingredient
  • 1 clove garlic, minced
  • 1/2 inch piece of ginger, peeled and minced 
  • 1 onion, finely diced
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tbsp runny honey 
  • 200g (7oz) canned chopped tomatoes 
  • 1 tbsp sesame seeds
  • 1 tbsp parsley leaves, finely chopped
  • sprigs of parsley leaves, to garnish


Advertisment

METHOD

  1. Preheat the oven to Gas 3, 170°C, Fan 150°C.
  2. Shape the lamb mince into small balls roughly 1 inch in diameter. Arrange on a lined baking tray, cover with cling film and chill until needed.
  3. Heat the olive oil and sunflower oil together in a large casserole set over a medium heat. Sweat the onion, garlic and ginger with a little salt, stirring occasionally, until softened and starting to turn golden brown. Add the carrots and spices and stir well. Continue to cook for a few minutes until the spices start to release their aromas.
  4. Add the lamb balls at this point, then cover the mixture with the chopped tomatoes, honey and enough stock to cover the surface. Stir well, then bring to the boil and cover with a lid. Finish cooking the tagine in the oven for 45 minutes until the sauce has thickened and the lamb balls are cooked. Remove from the oven when ready and stir through the chopped parsley.
  5. Adjust the seasoning to taste, then spoon into a serving tagine. Garnish with the sesame seeds and a sprig of parsley before serving.



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
More Information
Kokomo Cocktail Bar & Restaurant

Add Your Comments:
Other related businesses