Kefta with garlic yoghurt sauce

AT A GLANCE

  • Serves 6 people

  •  
  • Kefta
  • 1 kg minced lamb
  • 3 cloves garlic, finely chopped
  • 1 onion, coarsely grated
  • 1 tbsp ras el hanout
  • 1 cup (loosely packed) flat-leaf parsley leaves, finely chopped
  • 1 cup (loosely packed) coriander leaves, finely chopped
  • 1 tsp dried chilli flakes
  • 1 egg
  • 35 gm (½ cup) dried breadcrumbs
  • 2 tbsp currants
  • 50 gm pine nuts, toasted
  • 60 ml (¼ cup) olive oil
  • To serve: coriander, mint and flat leaf parsley leaves
  •  
  • Garlic yoghurt sauce
  • 250 ml (1 cup) natural yoghurt
  • 1 tsp tahini
  • 2 cloves garlic, crushed
  • 1 tbsp lemon juice
01   Combine minced lamb, garlic, onion, ras el hanout, herbs, chilli, egg, breadcrumbs, currants and pine nuts in a large bowl, season to taste with sea salt and freshly ground black pepper and using hands, mix until well combined. Using wet hands, roll mixture into 3cm balls and refrigerate until required. Heat olive oil in a large frying pan, add meatballs and cook, turning occasionally, over medium-high heat, for 8 minutes or until cooked through and evenly browned. Remove from pan and set aside.
02   For garlic yoghurt sauce, combine ingredients and stir until smooth, then add enough water to reach a pouring consistency. Season to taste with sea salt and freshly ground black pepper.
03   Combine herbs and serve with meatballs and yoghurt sauce passed separately.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

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