Monday, 5 March 2012

moroccan beef keftas

Moroccan flavours are always welcomed by my tastebuds.

Similar to the Middle Eastern kofta, these keftas are meatballs bursting with flavour and the flatbread is a must for wiping the sauce clean from the plate!

2 tablespoons olive oil
1 onion finely chopped
2 cloves garlic finely chopped
2 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tins diced tomatoes
salt & pepper
2 tablespoons roughly chopped flat leaf parsley

600 grams beef mince
1 onion finely chopped
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped corriander
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teasppon fresh ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil

To make the tomato sauce, heat the olive oil in a large frying pan over low-medium heat . Add the onion, garlic, sugar & spices and cook until golden and fragrant . Add the tinned tomatoes and bring to the boil . Reduce heat and let simmer . Add salt & pepper . Meanwhile to make the keftas, combine mince, onion, herbs, spices, salt & pepper in a bowl and form into compact balls . Cook the keftas in a medium-high heat fry pan until brown . Spoon half of the tomato sauce over the bottom of a cast iron pot or large frypan . Arrange the keftas on top and spoon over remaining sauce . Sprinkle with parsely, cover and cook over low-medium heat for 10 minutes until the keftas are cooked through .

Serve with cous cous (my favourite is Ainsley Harriot's Lemon Mint & Parsely Cous Cous) and charred flatbread (I used Lite Mission Wraps toasted in a hot frypan with a little oil).

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