Kefta Recipe – Eats Now

Name: Kefta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs ground lamb; 1 small onion, grated; 1 tsp salt; 3 tbsp chopped cilantro, plus additional leaves, for garnish; 3 tbsp chopped parsley, plus additional leaves, for garnish; 2 tsp dried mint; 1 tsp ground cumin; 1 tsp harissa powder; 1 tsp ras el hanout; 2 tbsp pine nuts; None None Olive oil and flaky sea salt, for pine nuts; None None Lemon wedges, to serve; None None FOR THE SAUCE; 3 tbsp olive oil; 2 medium onions, grated; 1 clove garlic, finely chopped; 1/2 tsp paprika; 1/2 tsp turmeric; 1/4 tsp red pepper flakes; 1/4 tsp freshly ground black pepper; 1 can (28 oz) diced tomatoes; 1 tbsp chopped parsley; 1 tbsp chopped cilantro

Servings: persons

2 1/4 lbs ground lamb
1 small onion, grated
1 tsp salt
3 tbsp chopped cilantro, plus additional leaves, for garnish
3 tbsp chopped parsley, plus additional leaves, for garnish
2 tsp dried mint
1 tsp ground cumin
1 tsp harissa powder
1 tsp ras el hanout
2 tbsp pine nuts
None None Olive oil and flaky sea salt, for pine nuts
None None Lemon wedges, to serve
None None FOR THE SAUCE
3 tbsp olive oil
2 medium onions, grated
1 clove garlic, finely chopped
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper
1 can (28 oz) diced tomatoes
1 tbsp chopped parsley
1 tbsp chopped cilantro

1
Place ground lamb, onion, salt, cilantro, parsley, dried mint, cumin, harissa powder and ras el hanout in a large bowl. Add 3 tbsp water and mix until combined. Cover and refrigerate for 1 hour.
2
For the sauce, heat olive oil in a large deep skillet on medium heat. Cook onion and garlic, stirring, until tender and lightly colored. Add paprika, turmeric, red pepper flakes, salt and pepper. Cook, stirring, for 1 min. Add tomatoes, herbs and 1/2 cup water. Bring to a boil. Reduce heat to low; simmer for 15 mins.
3
Shape the lamb mixture into small balls with wet hands. Add the meatballs to the hot sauce. Cover and cook for 5 mins. Remove cover and cook gently for 25 mins. Stir gently with a large spoon from time to time.
4
Meanwhile, fry pine nuts in a small oiled skillet on low heat until they color. Transfer to a plate and season with sea salt.
5
Remove meatballs to a bowl. Increase heat to medium-high. Cook until sauce is thickened. Return meatballs to pan, adding any juices on the plate.
6
Sprinkle with pine nuts and additional cilantro and parsley. Serve with lemon wedges.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 1/4 lbs ground lamb, 1 small onion, grated, 1 tsp salt, 3 tbsp chopped cilantro, plus additional leaves, for garnish, and more.

Yes, Kefta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kefta

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