Jul 012010
 
Ingredients

1kg lamb mince
1 cup coarsely grated onion
4 cloves garlic
½ cup chopped fresh parsley
1 bunch chopped fresh coriander leaves
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon powdered ginger
½ teaspoon cardamom
1 teaspoon salt
2 teaspoons freshly ground pepper
½ cup dry bread crumbs
tomato sauce
800g bottled Italian chopped tomatoes
2 teaspoons tomato paste
1 cup chopped onion
4 garlic cloves minced
½ teaspoon chilli flakes (more or less to taste)
1 bunch chopped fresh coriander leaves
1 teaspoon cumin
½ teaspoon cinnamon

Method

Mix all kefta ingredients in a bowl then let stand for one to eight hours (overnight might suit).

Pre-heat oven to 220°C. Roll lamb mixture into 2cm meatballs then place on tray lined with baking paper and bake for 10-20 minutes until browned. Meanwhile, place all tomato sauce ingredients in food processor and puree until smooth.

Pour blended sauce ingredients in a deep saucepan and simmer for 30 minutes.

Place the meatballs in the sauce and simmer a further 15 minutes.

Serve with couscous garnished with some freshly chopped coriander.

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