Spiced Lamb Kefta Meatballs
In this recipe, fragrant and aromatic lamb kefta are shaped into small, elongated sausages and pan-fried to perfection. Bursting with flavors of spices, currants, pine nuts, and fresh herbs, these kebabs are a delightful addition to any mezze spread. A simple and satisfying dish that is sure to impress your guests. Enjoy these juicy and flavorful kefta hot out of the oven.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz lamb mince
- 1 large onion
- 1 heaped tsp turmeric
- ½ tsp ground cinnamon
- 2-3 tsp ground cumin
- 1½ tbsp crushed sea salt
- 50g/1¾oz pine nuts
- large handful currants
- 2 x 20g packets of flatleaf parsley
- 2 large free-range eggs
- , for frying vegetable oil
Instructions
- Preheat the oven to 140C/120C Fan/Gas 1. Line an ovenproof dish with non-stick baking paper.
- Put all ingredients, except the oil, into a large mixing bowl. Using your hands mix everything together. Really work the mixture for a good few minutes, taking the time to pummel the meat until it has broken down and to ensure that the egg and spices are evenly distributed into the mixture.
- Take a small handful of mixture, slightly larger than a golf ball, and shape into a small, elongated sausage-like shape, just over 5cm/2in long, with slightly pointed ends and a fatter middle. This is the traditional kefta shape, but you can shape them into small or large patties or simply make meatballs, the choice is yours. Repeat until all the mixture has been used.
- Heat a large, non-stick frying pan over a mediumâhigh heat. Heat a drizzle of the oil in the pan and fry several of the patties at a time without overcrowding the pan. Donât flip them over until you see a little brown crust forming on the underside. Brown on all sides, then transfer to the ovenproof dish lined with non-stick baking paper and keep the cooked batches warm in the oven while you fry the remaining kefta.
- Serve hot as part of a mezze meal.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 14-16 meatballs
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