Lamb Kefta Tagine


  • 625g minced Prime Dorper Lamb

  • 2 cloves garlic, crushed

  • 1 medium red onion, finely chopped

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 tablespoon sweet paprika

  • 1 cup firmly packed fresh coriander leaves

  • 2 small fresh red thai chillies, thinly sliced

  • 2 eggs

  • 1 cup stale breadcrumbs

  • 1⁄2 cup beef stock

  • 800g canned diced tomatoes

  • 1 cup drained semi dried tomatoes, coarsely chopped

  • 1⁄2 cup firmly packed fresh basil leaves, coarsely chopped


Preheat oven to 200°C.

Combine mince, garlic, onion, spices, coriander leaves, chilli, eggs and breadcrumbs in a large bowl and season. Roll 2 heaped tablespoons of mixture into balls.

Cook meatballs, in batches, in heated oiled tagine or flameproof casserole dish on stove top until browned. Remove from tagine and drain meatballs on absorbent paper.

Return meatballs to tagine with stock, undrained tomatoes, semi dried tomatoes and basil and bring to the boil.

Cover tagine, transfer to oven and cook for about 35 minutes or until meatballs are cooked through. Season to taste and serve with flat bread and rice.

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