Kefta Mkaouara – Moroccan Lamb Meatballs

Morocco… such a wonderful country. We love it for many reasons, one of them is the wonderful food served everywhere. A mix of Berber, Andalusi, Mediterranean, and Arab cuisines, with some European (French and Spanish) and sub-Saharan influences, the fares never cease to surprise and amaze. I love the combination of the exotic with a familiar feel of Europe we experience whenever we travel there. A certain sophistication, appreciation for the finer things and the tremendous craftmanship we cannot ignore wherever you turn your eyes. Here is a recipe that is easy to make and would be great made in a pressure cooker. Either way, it can be put together in less than an hour and can be frozen for another day. Of course, one serves it with couscous and preserved lemon, a most delightful combination. If you have a Middle Eastern grocery store near you, they often prepare ground lamb with spices which is a great shortcut, but if you don’t they are easy and quick to prepare.

INGREDIENTS
Serves 4
MEAT PREPARATION
1/2 Kilo ground lamb (beef will also work well)
1 Small onion, finely chopped
3 Tablespoons fresh parsley
3 Tablespoons fresh cilantro
1 Teaspoon Paprika
1 Teaspoon Cumin
1 Teaspoon Salt
1/4 Teaspoon black pepper
1/4 Teaspoon Turmeric
1/4 Teaspoon Ground Cinnamon

METHOD
In a medium size bowl, pour the spices over the meat and mix well. As simple as that.
Form small balls and set aside.

TOMATO SAUCE
1 Large can of crushed tomatoes
3 Tablespoons Olive oil
1 Medium size onion finely minced
2 Large Garlic cloves, finely minced
1 Large teaspoon Paprika
1.5 Teaspoon Cumin
1.5 Teaspoon Salt
1/2 Teaspoon Ground Pepper
1 Bay leave
2 Tablespoon Chopped Parsley
2 Tablespoon Chopped Cilantro

METHOD
In a medium-size pan, add the onion when hot and saute for a few minutes, until translucent.
Add the garlic and saute for another two minutes, until fragrant.
Add the tomato sauce, herbs and spices. Stir to combine and bring to a simmer and cook for about 20-25 minutes, until it starts to thicken.
Add the meatballs and cook at a low-medium heat for about 15 minutes, until the meat is cooked through.

That’s it ! Serve with couscous, white rice and some bread, so you can dunk in the glorious sauce !
Besseha !