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Lamb keftethes with pumpkin and feta

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsZinc, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 ml olive oil

  2. 2 Spanish onions, thinly sliced

  3. 500 ml (2 cups) veal stock

  4. 400 gm canned cherry tomatoes

  5. 500 gm butternut pumpkin, cut into thin wedges

  6. 2 lemons, juice only (or to taste)

  7. 1 preserved lemon, flesh and pith removed, rind thinly sliced

  8. To serve: feta, mint leaves and flat bread

  9. 600 gm minced lamb

  10. Spanish onion, finely chopped

  11. 1 egg, plus

  12. 1 egg yolk

  13. 2 garlic cloves, finely chopped

  14. 1 tbsp ras el hanout

  15. 2 lemons, finely grated rind only

  16. 2 tsp dried mint

Instructions Jump to Ingredients ↑

  1. Serves 4 Heat 30ml olive oil in a large frying pan, add onion and garlic, stir until tender (4-5 minutes). Add ras el hanout and mint, cook until fragrant (1-2 minutes), add stock, tomato and pumpkin and simmer for 10 minutes.

  2. Meanwhile, for keftethes, combine ingredients in a bowl, season to taste, mix with your hands, then roll into 20 meatballs.

  3. Heat remaining oil in a large frying pan over high heat, add meatballs and brown well all over, turning occasionally (2-3 minutes). Add to tomato mixture, simmer until just cooked through (5-8 minutes). Add lemon juice and preserved lemon rind, scatter with feta and mint, and serve immediately with flat bread.

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