Spiced lamb kefta in tomato sauce with spiced chickpeas, bulgur wheat and fried onions

Spiced lamb kefta in tomato sauce with spiced chickpeas, bulgur wheat and fried onions

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

Dietary
Vegetarian

By Sabrina Ghayour
From Saturday Kitchen

Ingredients

For the tomato sauce

  • 1 heaped tsp cumin seeds
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large head garlic, cloves bashed, flattened, peeled and left whole
  • 1 heaped tbsp rose harissa
  • 1 heaped tsp caster sugar
  • ½ tsp ground cinnamon
  • 2 x 400g tins chopped tomatoes

For the kefta

  • 500g/1lb 2oz lamb mince, ideally 10–15% fat
  • 1 large onion, very finely chopped in a food processor and drained of excess moisture
  • 2 tbsp fresh flatleaf parsley, very finely chopped
  • 2 large garlic cloves, minced
  • 1 heaped tsp paprika (not pimenton/smoked)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • salt and freshly ground black pepper

For the bulgur wheat

  • 500g/1lb 2oz bulgur wheat
  • 2 tsp ground cinnamon
  • 2 tsp paprika
  • 1 litre/1¾ pints chicken stock (or cold water or mixture of both)
  • 75g/2½oz unsalted butter
  • salt

For the chickpeas

  • 400g tin chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp garlic granules
  • good squeeze lemon juice

For the fried onions

  • vegetable oil
  • 1 large onion, very thinly sliced
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