Tagine Kefta ’Mchermel

Meatballs with Herbs and Lemon

The meatballs in this dish, tagine kefta ’mchermel, do not need to be browned. Spices, combined with fresh flat-leaf parsley and coriander, and the heat of fresh chilli, are used with lemon to make a delicious sauce in which to cook them.

SERVES 4

½ brown onion, roughly chopped

2 tablespoons roughly chopped flat-leaf (Italian) parsley

2 slices white bread, crusts removed

1 egg

500 g (1 lb 2 oz) minced (ground) lamb or beef

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon freshly ground black pepper

HERB AND LEMON SAUCE

1 tablespoon butter or oil

½ brown onion, finely chopped

½ teaspoon paprika

½ teaspoon ground turmeric

¼ teaspoon ground cumin

1 red chilli, seeded and sliced, or ¼ teaspoon cayenne pepper

375 ml (13 fl oz/1½ cups) chicken stock or water

2 tablespoons chopped coriander (cilantro) leaves

2 tablespoons chopped flat-leaf (Italian) parsley

2 tablespoons lemon juice

½ preserved lemon (optional)

Put the onion and parsley in the food processor bowl and process until finely chopped. Tear the bread into pieces, add to the bowl with the egg and process briefly. Add the meat, cumin, paprika, black pepper and 1 teaspoon salt and process to a thick paste, scraping down the side of the bowl occasionally. Alternatively, grate the onion, chop the parsley, crumb the bread and add to the meat in a bowl with the egg, spices and seasoning. Knead until paste-like in consistency.

With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.

To make the herb and lemon sauce, heat the butter or oil in a saucepan and add the onion. Cook over low heat for 8 minutes, or until softened. Add the paprika, turmeric, cumin and chilli or cayenne pepper and cook, stirring, for 1 minute. Add the stock and coriander and bring to the boil.

Add the meatballs, shaking the pan so they settle into the sauce. Cover and simmer for 45 minutes. Add most of the chopped parsley and the lemon juice and season if necessary. Return to the simmer for 2 minutes. If using preserved lemon, rinse well under running water, remove and discard the pulp and membrane and cut the rind into strips. Add to the meatballs. Transfer to a tagine or bowl, then scatter with the remaining parsley and serve with crusty bread.