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• 1 pound finely ground lamb or beef
• 1 medium yellow onion, finely chopped or grated
• Small bunch flat-leaf parsley, finely chopped
• 2 teaspoons ground cinnamon
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper or 1 teaspoon paprika
• Sea salt and freshly ground black pepper, to taste

1. To make the kefta, in a large bowl, use your hands to pound the air out of the ground lamb or beef. To do this, pick up the meat and slap it back down into the bowl several times.
2. Add the onion, parsley, cinnamon, cumin, coriander, cayenne, and salt and pepper. Use your hands to mix together the ingredients, kneading and pounding the mixture well.
3. Form the mixture into walnut-sized balls and set aside.

• 1 tablespoon olive oil
• 1 tablespoon butter or ghee
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, halved and smashed
• 1-inch chunk fresh ginger, peeled and finely chopped
• 1 small red chili, seeds removed, finely sliced
• 2 teaspoons turmeric
• 1 1/4 cups water
• Small bunch cilantro or parsley, chopped
• 2 lemons
• Small bunch mint leaves, chopped

1. For the tagine, in the base of a tagine or heavy-based casserole dish heat the oil and butter over medium-high. Stir in the onion, garlic, ginger and chili. Saute until they begin to brown.
2. Add the turmeric, water and half of the cilantro. Bring the water to a boil then reduce heat, cover and simmer 10 minutes.
3. Carefully set the kefta in the tagine then cover and continue cooking for about 15 minutes, rolling the kefta occasionally during cooking.
4. Juice one lemon and pour the juice over the kefta. Season with salt and pepper. Cut the remaining lemon into 6 wedges and tuck the pieces around the kefta. Cover and cook another 10 minutes.

Sprinkle the kefta with the mint and remaining cilantro.

(Recipe adapted from Ghillie Basan's “Flavors of Morocco,” Ryland, Peters & Small, 2008)

tags: Moroccan

source: http://www.aol.co.nz/lifestyle/story/Recipe-for-Kefta-Tagine-with-Lemon-and-Cilantro/533281/index.html