This classic Middle Eastern dish is a warming, hearty meal to share with your family. This recipe from Spinneys is made with beef or lamb and has plenty of spices and flavours.
Prep time: 20 minutes
Cook time: 35-40 minutes
Serves: 4
Ingredients:
For the kefta
• 500g beef or lamb mince
• 1 medium-sized red onion, finely chopped and rinsed
• 1 tbsp smoked paprika
• 2 tsp spinneysFOOD Fine Cumin
• 1 tsp spinneysFOOD Sea Salt
• ½ tsp spinneysFOOD Black Pepper
• ½ tsp spinneysFOOD Fine Cinnamon
• 10g spinneysFOOD Fresh Parsley,
• finely chopped
• 10g spinneysFOOD Fresh Coriander,
• finely chopped
• 2 large aubergines, sliced finely
• lengthways strips
For the sauce
• 3 tbsp olive oil
• 1 red onion, finely diced
• 3 cloves garlic, finely grated
• 5cm piece ginger, finely diced
• 1 tbsp ras el hanout
• 1 tin (400g) spinneysFOOD Whole
• Peeled Italian Tomatoes
• ¼ cup water
• cup sultanas
For the mint yoghurt
• 500ml coconut yoghurt
• 1 lemon, juiced
• 200g goat’s feta, crumbled
• ½ cup spinneysFOOD Fresh Mint
Method:
1 To make the kefta, combine all the ingredients in a large bowl.
2 To shape, roll 60g of the mince mixture in your hands to form a meatball. Continue until all the mixture is finished.
3 Heat a slow cooker or tagine over a medium heat and drizzle with olive oil.
4 Fry the kefta in batches for five minutes on each side. Take off the heat and set aside.
5 Drizzle some more oil in the same vessel and place over a medium heat. Sprinkle a generous amount of salt over the aubergine slices and fry for five minutes on each side or until soft and cooked through. Set aside.
6 Heat a generous glug of olive oil in a tagine or a cast-iron pan and sauté the onion, garlic and ginger until translucent and fragrant.
7 Add the ras el hanout and stir for one minute. Then stir in the tomatoes and bring to a boil, cook for 15 minutes, then turn the heat to low.
8 Wrap the kefta in the aubergine and place in the tagine or slow cooker with the top opening facing up.
9 Cover, leaving a small opening for the steam to escape. Cook for 35 to 40 minutes.
10 Add the sultanas and cook for another five minutes.
11 To make the mint yoghurt, combine all the ingredients in a food processor and blend until smooth.
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12 Serve with mint yoghurt, coriander and couscous.
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