Name: Moroccan Kefta
Yield: Serves 6 to 8
Cuisine: Morocco
Ingredients: 1 generous pinch of 2 or more of the following: powdered nutmeg, cinnamon, cloves, ginger and cardamom; ½ pound lamb fat, or made up to this amount with beef suet; butter; 1½ pounds lamb, taken from the leg; salt and freshly-ground black pepper; 6–8 mint leaves, finely chopped; 6–8 sprigs parsley, finely chopped; ½ teaspoon dried marjoram; ¼ teaspoon each powdered cumin, cayenne pepper and paprika; ½ Spanish onion, finely chopped

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

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

Method

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