Moroccan Kefta

• 1½ pounds lamb, taken from the leg
• ½ pound lamb fat, or made up to this amount with beef suet

Put lamb, fat and Spanish onion through the finest blade of your mincer 3 times. Combine in a large mixing bowl with finely-chopped mint leaves, parsley, marjoram, salt, pepper and spices, to taste. Mix well. The kefta mixture should be very highly flavoured.

Form into little balls the size of a marble and poach gently in water for 10 minutes. Then sauté gently in butter until li