Moroccan Kefta with dried figs

Recipe from: 8 October 2010
kefta

Ingredients 21
Servings 4
Time 15 mins

Ingredients

  • Kefta:
  • 800
    g
    ground lamb
  • 1
    medium onion
  • 1
    whole red chili
  • 1
    tsp
    fine cumin
  • 1
    tsp
    fine fennel
  • 2
    curry powder
  • 2
    cloves garlic
  • 1
    tsp
    fine coriander
  • 6 - 8
    dried figs, soaked in hot water for ½ hour
  • 1 1/2
    tsp
    salt
  • Cucumber salad:
  • 1
    English cucumber
  • 1/2
    red onion
  • 1
    green chili
  • 1
    red chili
  • Fresh coriander
  • 1
    Tbs
    white wine vinegar
  • 1
    tsp
    black or yellow mustard seeds
  • 2
    tsp
    sugar
  • Pinch of salt
 

Method

5 mins
 
Kefta:
Squeeze the liquid from figs, cut them in smaller pieces and place in your food processor with all the other ingredients.
Pulse until blended, but do not over-processed. The mixture must remain coarse in texture.
Shape in meatballs or cilinder shapes and insert a skewer in each one.
Grill these meatballs on the open fire or use your griddle pan.
Serve them with  some minty yogurt (mix chopped fresh mint with some yogurt), a fresh cumcumber salad and some jasmin rice.

Cucumber salad:
Peel the cumcumber and half it.
Take a teaspoon and scrape out the pips otherwise your salad will be watery.
Slice finely in a small glass bowl.
Slice the onion finely and also the chilies(for less fire, remove the seeds).
Rougly chop some coriander and add to the other ingredients.
Mix the vinegar, sugar, mustard seeds and salt and taste.
Adjust to your taste and pour over the cucumber salad.

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