Meatball (Kefta) Tajine

meatballs

• 1/2 kilo ground lamb and/or chicken
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1/2 tsp ground cumin
• 1/2 cup onion, peeled and finely chopped
• 1/4 tsp cayenne pepper
• salt to taste
• 3 tbsp olive oil

Sauce

• 2 medium onions, finely chopped
• 2 cloves garlic, chopped
• 1 green bell pepper, seeds removed and chopped
• 1 small bunch parsley, chopped
• 1 small bunch cilantro, chopped
• 2 tbsp fresh mint, chopped
• 1 can tomatoes, drained and chopped
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• pinch saffron, steeped in 1 oz hot water
• 1/2 lemon, thinly sliced
• 1/4 tsp cayenne pepper
• 1 tsp salt

1. Combine the ingredients for the meatballs in a large bowl and roll into1-inch balls.
2. In a dutch oven (or tajine), heat 2 tbsp oil on medium, brown the meatballs in batches and set aside (reserve oil).
3. Add onion, garlic and green pepper and saute until onion is translucent (about 10 minutes).
4. Reduce to medium-low. Add parsley, tomatoes, cumin, black pepper, cinnamon, saffron, lemon juice, cayenne pepper and salt, cover and let simmer for 30 minutes for the sauce to thicken.
5. Add cilantro and meatballs and simmer, uncovered for 15 minutes.
6. Serve on saffron-infused cous-cous or rice (for gluten-free).

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