Lamb kefta

Recipe from: 3/3/2005 12:00:00 AM

Ingredients 23
Servings 4
Time

Ingredients

  • 1
    kg
    lamb mince
  • 1
    onion, finely chopped
  • 2
    cloves garlic, finely chopped
  • 40
    ml
    finely chopped fresh flat-leaf parsley
  • 40
    ml
    finely chopped fresh coriander
  • 2
    ml
    cayenne pepper
  • 2
    ml
    ground allspice
  • 2
    ml
    ground ginger
  • 2
    ml
    ground cardamom
  • 5
    ml
    ground cumin
  • 5
    ml
    paprika
  • salt and pepper to taste
  • SAUCE
  • 40
    ml
    olive oil
  • 1
    onion, finely chopped
  • 2
    cloves garlic, finely chopped
  • 10
    ml
    ground cumin
  • 2
    ml
    ground cinnamon
  • 5
    ml
    paprika
  • 2
    x 410 g cans chopped tomatoes
  • 1
    red chilli, finely chopped
  • 80
    ml
    chopped fresh coriander
  • salt and pepper to taste
 

Method

 
Preheat the oven to 180 °C and lightly grease two baking sheets.
Mix the mince, onion, garlic, herbs and spices thoroughly.
Season with salt and pepper.
Roll tablespoons of the mixture into balls and place them on the baking sheets.
Bake for 18 to 20 minutes or until browned.
SAUCE
Heat the oil in a large frying pan and fry the onions over moderate heat for five minutes or until soft.
Add the garlic, cumin, cinnamon and paprika and fry for one minute or until fragrant.
Stir in the tomatoes and chilli and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Stir in the fresh coriander and season with salt and pepper.
Nutrition per serving: Protein 53 g; fat 37 g; carbohydrate 10 g; fibre 4 g; cholesterol 158 mg; 2 434 kilojoules (580 calories)
 

Read more on: bake  |  sauté  |  lamb
 

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