Tagine Kefta 'Mchermel

MEATBALLS (Kefta)

1) Place 1/2 Brown Onion roughly chopped and 2 Tbsp of fresh Italian Parsley leaves in food processor and blend until finely chopped. 2) Remove the crusts from 2 slices of high quality white bread. Tear the centers into small pieces and add to FP with 1 egg. Blend briefly to distribute the egg. 3) Add just over a pound of ground lamb or beef (I used veal) to the FP along with the following spices: 1/2 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp ground black pepper, 1 tsp kosher or sea salt. Process all of the contents until thoroughly mixed--scrape down the sides of the process if necessary to mix all the ingredients. 4) form the meatballs into walnut sized orbs on a tray. Cover and place in the refrigeration while making the sauce.

LEMON HERB SAUCE

1) Melt 1 Tbsp butter in generous cooking pan and add 1/2 Brown Onion finely chopped. Simmer onion until soft (8 min). 2) Add the spices: 1/2 tsp paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cumin, 1/4 tsp ground cayenne pepper and mix while cooking for another minute. 3) pour in 1 & 1/2 cups of chicken stock and 2 Tbsp of chopped coriander leaves and bring mixture to a boil.

Completion

Add meatballs to boiling sauce and jiggle to coat meatballs with sauce. Cook on a low heat covers for 45-50 minutes. Add the 2 Tbsp of fresh squeezed lemon juice and 2 Tbsp freshly chopped Italian Parsley and cook for another minute. Serve with cous cous or bread.