Kefta Tajine

For the kefta tajine, first peel the onions. Chop one onion finely, the other coarsely. Peel and finely chop the ginger. Peel, halve and crush the garlic cloves. Seed the chili if necessary, remove the stalk and cut into thin rings. Wash and finely chop the parsley. Wash mint and cilantro as well, but chop coarsely. Squeeze one lemon. Cut the other one into 4-6 wedges and remove the seeds.

Knead the minced meat with the finely chopped onion, parsley, cinnamon, cumin, coriander, paprika powder, salt and bell pepper. Form into 15 small meatballs.

Heat ghee in a tajine. Sauté coarsely chopped onion, garlic, chili rings and ginger in it. Add half the mint and coriander and the turmeric and pour in the water. Bring to a boil, turn down and put the lid on. Simmer for about 10 minutes. Then put in the meatballs and simmer for another 15 minutes. Add lemon wedges and simmer for another 10 minutes. Season to taste with lemon juice, salt and pepper.

Serve the kefta tajine sprinkled with mint and cilantro.

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