Moroccan Kefta


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


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 lightly browned.

Finally, simmer in kefta sauce for at least 10 minutes before serving. Serve in sauce or on a bed of rice with sauce apart.