Kefta Ghan’ Mi Bel’ (Lamb Kefta)

Meatballs:

• 1 kg (2 lb 4 oz) minced (ground) lamb
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
• 2 tablespoons finely chopped fresh coriander (cilantro) leaves
• ½ teaspoon cayenne pepper
• ½ teaspoon ground allspice
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• 1 teaspoon ground cumin
• 1 teaspoon paprika

Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 x 425g (15 oz) cans chopped tomatoes
• 2 teaspoons harissa*
• 4 tablespoons fresh coriander (coriander) leaves

How to Prepare:
1) Preheat the oven to 180 C/350 F/Gas 4. Lightly grease two baking trays. Place the lamb, onion, garlic, herbs, and spices in a bowl and mix together well. Season to taste. Roll tablespoons of the mixture into balls and place them on the prepared trays. Bake for 18-20 minutes, or until browned.

2) Meanwhile, to make the sauce, heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until soft. Add the garlic, cumin, cinnamon, and paprika, and cook for 1 minute or until fragrant.

3) Stir in the tomato and harissa, and bring to a boil. Reduce the heat and simmer for 20 minutes, then add the meatballs and simmer for 10 minutes, or until cooked through. Stir in the coriander, season well and serve.

4) I served this dish atop a bed of garlic and olive oil flavored couscous, but it could also be served with flat bread as a side dish.

*Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies.

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies.

Harissa ingredients:

• 10-12 dried red chili peppers
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

What I did for Harissa was use a chili garlic sauce I used in Chinese cooking and threw in some cumin, paprika, cardamom, and coriander. I think I only added 2 tablespoons, but this is a flavor-to-taste sort of situation.