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Spiced Moroccan lamb meatballs with couscous

Moroccan kefta are flavourful ground beef or lamb meatballs spiced with cumin, paprika, cinnamon and cayenne pepper. Enjoy our take on this African dish with rice or couscous to make it a tasty main.


For the lamb meatballs
1 kg lamb mince
1 onion, finely chopped
3½ tsp paprika
2½ tsp cumin
2 tsp salt
½ tsp cinnamon
½ cup chopped parsley
For the sauce
½ onion, chopped
1 garlic clove, grated
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cayenne pepper
2 bay leaves
1 tbsp tomato paste
1 tin chopped tomatoes
½ cup beef stock
To serve
1 cup couscous, cooked
Handful parsley, chopped

For the lamb meatballs
1. Mix together all the ingredients and use your hands to form 5 cm oval meatballs.
2. Heat some oil in a pan and brown the meatballs on all sides. Remove from the heat and set aside.
For the sauce
1. Heat some more oil in a pot and sauté the onions until soft, about 4 minutes. Add the garlic and spices, and cook for 2 minutes, until fragrant.
2. Add the remaining ingredients and simmer for 5 minutes. Add the meatballs, cover and cook for 10 minutes.
3. Serve the meatballs hot with couscous and fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

This spicy Moroccan chicken is another traditional favourite, and perfect for weeknight dinners.

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