Ingredients (4 servings)

• 500 grams minced lamb
• 1 teaspoon ras al-hanout or replace by 1/2 teaspoon of ground coriander, 1/2 teaspoon of cumin and a pinch of cinnamon
• 1 teaspoon paprika
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh coriander
• Salt and Pepper
• 2 white onions roughly chopped
• 2 garlic clove finely chopped
• 100 grams butter
• 400 ml tin tomato
• 1/4 teaspoon tumeric
• 1 teaspoon sugar
• 2 pinches dry spicy chilli

Directions

1. Prepare the kefta by hand mixing the meat and spices and leave to rest for 1 hour.
2. In the meantime, melt the butter in a pan or tajine, suet the onions and garlic for 5 minutes
3. Pour in the tomatoes with their juice, crush it with a fork; add the sugar, turmeric and chilli. Cook for 30 minutes
4. Take enough meat in your hands and roll in small balls of 2cm.
5. Cook in the tomato sauce for 20 minutes. Remove the meat and reduce, the sauce should be thick
6. Reheat the meat in the tomato sauce
7. Serve with couscous

This dish can easily be prepared in advance

Ras al-hanout: mix of grounded spices: cardamom, cinnamon, clove, chilli, cumin, coriander and tumeric