Lemon pork kefta tagine
Fancy name for pork meatballs cooked in a lemon sauce. You better learn what kefta means!
- Pork meat - 454 gr (1 lb), ground
- Onion - 1 large, chopped
- Cilantro - small bunch, chopped
- Cumin - 1 teaspoon
- Coriander - 1 tablespoon (seeds, crushed)
- Cayenne pepper - 1 teaspoon (or less depending on heat)
- Extra Virgin Olive Oil - 2 Tablespoon
- Onion - 1 large, finely chopped
- Garlic - 3 cloves, chopped
- Ginger - 1 small piece, grated
- Turmeric - 1/2 tablespoon
- Mint - small bunch, leaves separated
- Lemon - 2 (zest and juice in different bowls)
- Lemon - 1, cut in 6-8 pieces
- Prepare the keftas (meat balls). In a bowl, mix with your hand, the pork meat, onion, spices, cilantro, seasoning with salt and pepper. Mix the ingredients well. Form small balls using your hand palms. Size should be close to a golf ball.
- Heat the oil in a tagine (or heavy casserole) at medium heat. Stir in onion, ginger and garlic for a couple of minutes
- Add the turmeric and half of the mint. Add 1 1/2 cups of water and boil. Reduce the heat and simmer covered for about 10 min.
- Remove the lid and add the keftas keeping some room in between each of them. Cover and poach for about 15 min. Important: roll the keftas in the sauce from time to time with the help of two spoons, making sure not to break them. This will ensure they are cooked even on all sides.
- Once they are ready, pour over the lemon juice and tuck the lemon pieces. Cover and poach for an extra 10 minutes.
- Sprinkle with the rest of the cilantro and serve.
I like to serve them with plain cous-cous, pouring a little of sauce on top of it. See picture on top of post.
Fancy name for pork meatballs cooked in a lemon sauce. You better learn what kefta means!Add to Favourites