Kefta tagine

Method

Mix the minced meat with half the onions, coriander, parsley, cumin, cinnamon, paprika, salt, pepper, egg and breadcrumbs, then form into roughly 12 oval kefta. Heat olive oil in a tagine or heavy-bottomed pot and fry the kefta until browned on all sides, then remove and set aside. In the same pot, soften the remaining onions and garlic, then add the tomato purée and cook for 2 minutes until fragrant. Add the tinned tomatoes, water, preserved lemon and olives, stirring well to combine. Return the kefta to the pot, nestling them into the sauce, then cover and simmer gently for 25-30 minutes until the sauce has thickened and the kefta are cooked through. Adjust seasoning to taste and serve hot with couscous or crusty bread.