Tagine Kefta

Moroccan Lamb & Beef Meatball
Match with Artiste's "Elevage"

Recipe Serves Six
½ pound ground lamb
½ pound ground beef
1 onion, chopped
1 teaspoon cinnamon
1 tablespoon curry
1 tablespoon cumin
2 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley, chopped
1 teaspoon garlic, mince
2 eggs
½ cup bread crumbs

½ cup flour
¼ cup olive oil
½ yellow onion cut the size of a mach stick.
3 cups beef stock
¼ cup golden raisins
¼ cup raisins
4 Roma tomatoes, peeled, seeded, chopped
Salt and fresh pepper to taste

Mix thoroughly all ingredients. Using a 1 ounce scoop, shape the meat mixture into balls. Heat the olive oil in a large pan, over medium high heat. Toss the meat balls in the flour to cover completely, shaking off any excess. Fray the meat balls, rolling them in the pan to brown evenly, about 10 minutes. Place in a pre-heated 375 deg. oven until cooked through, about 10 minutes. Remove the pan from the oven and remove the meat balls. Place the pan over a medium high heat. Add the onions and cook, stirring, until soft and golden about 10 minutes. Add the remaining ingredients and bring to a simmer. Place the meat balls in the sauce and cook, stirring until the sauce reduces to a slightly thick (not runny) consistency, about 10 minutes. Serve with saffron couscous if desired. - by Chef Todd Muir, Spring 2009