Kefta Mkaouara
This dish was inspired by Rick Stein’s recipe. A co-worker who lives on and operates a small family farm, offered me some fresh ground lamb. The lamb was organic and free range. It was wonderfully fresh, flavorful, and tender. Kefta is known throughout the Middle East as spiced meatballs. The meatballs, tomatoes and onion were baked in a Tagine at 250 for a two hours. The meatballs were browned first. The onion was sauteed in olive oil before adding.
Meatballs
1 pound ground lamb
1 T Panko bread crumbs
1 t cumin
1 t Hungarian paprika (Spicier than the Spanish or California variety)
salt and pepper to taste
Sauce
2 cans diced tomatoes
1 t cumin
1 t Hungarian Paprika
salt and pepper to taste
The dish was served on garlic toast with a poached egg.
