Lamb keftethes with pumpkin and feta


  • Serves 4 people

  • 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 (2 cups) veal stock
  • 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
01   Heat 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.
02   Meanwhile, for keftethes, combine ingredients in a bowl, season to taste, mix with your hands, then roll into 20 meatballs.
03   Heat 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.
Note Ras el hanout is a North African spice blend, available online from

This recipe is from the August 2009 issue of Australian Gourmet Traveller.







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