Lamb keftethes with pumpkin and feta
Australian Gourmet Traveller quick recipe for lamb keftethes with pumpkin and feta.
- Serves 4
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Ingredients
- 50 ml olive oil
- 2 Spanish onions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp ras el hanout
- 2 tsp dried mint
- 500 ml veal stock (2 cups)
- 400 gm canned cherry tomatoes
- 500 gm butternut pumpkin, cut into thin wedges
- 2 lemons, juice only (or to taste)
- 1 preserved lemon, flesh and pith removed, rind thinly sliced
- To serve: feta, mint leaves and flat bread
Keftethes
- 600 gm minced lamb
- ½ Spanish onion, finely chopped
- 1 egg, plus 1 egg yolk
- 2 garlic cloves, finely chopped
- 1 tbsp ras el hanout
- 2 lemons, finely grated rind only
- 2 tsp dried mint
Method
Main
- 1Heat 30ml olive oil in a large frying pan, add onion and garlic, stir until tender (4-5 minutes). Add ras el hanout and mint, cook until fragrant (1-2 minutes), add stock, tomato and pumpkin and simmer for 10 minutes.
- 2Meanwhile, for keftethes, combine ingredients in a bowl, season to taste, mix with your hands, then roll into 20 meatballs.
- 3Heat remaining oil in a large frying pan over high heat, add meatballs and brown well all over, turning occasionally (2-3 minutes). Add to tomato mixture, simmer until just cooked through (5-8 minutes). Add lemon juice and preserved lemon rind, scatter with feta and mint, and serve immediately with flat bread.
Notes
Note Ras el hanout is a North African spice blend, available online from herbies.com.au. This recipe is from the August 2009 issue of Australian Gourmet Traveller.