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!

TOMATO SAUCE

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

KEFTA

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).