Makes: 8-12 servings

INGREDIENTS:

● 2# ground beef or lamb
● 2 onions, finely chopped or grated
● Leaves from a small bunch of fresh flat leaf parsley, finely chopped
● 2-4 tsp ground cinnamon
● 2 tsp ground cumin
● 2 tsp ground coriander
● 2 tsp cayenne pepper
● Salt and pepper
● 2 tbsp each olive oil and butter or ghee
● 2 onions, roughly chopped
● 4-6 garlic cloves, halved and crushed
● 2 thumb sized pieces of fresh ginger, peeled and finely chopped
● 2 red chile, thinly sliced
● 4 tsp ground turmeric
● Leaves from small bunch of cilantro, chopped
● Leaves from small bunch of fresh mint, chopped
● Juice of 2 lemons, preferably Meyer lemons
● 2 lemons, cut into wedges, pips removed, preferably Meyer
● Couscous for servings

DIRECTIONS:

To make the kefta, add the ground meat and onions, parsley, cinnamon, cumin, coriander, and cayenne and season to taste. Using your hands, mix the ingredients together gently, do not overwork. Take pieces and shape them into meatballs to fit into the batbout. Heat oil and butter in tagine or heavy bottom dish. Stir in onion, garlic, ginger, and chile. Saute until slightly browned. Add turmeric and half of cilantro and
mint. Pour in 1 ¼ cups water and bring to a boil. Reduce to simmer, cover and simmer for 10 mins. Carefully place the kefta in the liquid, cover and poach for 15 mins. Pour over the lemon juice, season with salt, and tuck lemon pieces around kefta. Poach for another 10 mins. Serve with couscous and garnish with remaining mint and cilantro.