Moroccan Lamb Kefta (meatballs)

Kefta - Middle Eastern meatballs- are prepared in many ways, stuffed or plain like these which can be grilled on skewers.

• 1 pound lean ground lamb
• 1 egg, beaten
• 1/4 cup bread crumbs
• 1 medium onion, finely chopped
• 2 tablespoons fresh mint, minced
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon powdered ginger
• 1/4 teaspoon powdered cardamom
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

METHOD

Sprinkle all ingredients over meat. Mix well to ensure even distribution, but do not overwork meat. Put in bowl and cover tightly. Refrigerate for a minimum of two hours or overnight.

Shape into 1 1/2 inch meatballs and thread them on six skewers. Grill on heated grill for 3 minutes on each side, or just until no longer pink inside. If cooking indoors, broil for 2 minutes on each side.

Serves: 3 - 4

Contributor: Leah Kaplan

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