Beef Kefta

Spiced ground beef blended with onion, parsley, and cumin, shaped and grilled on skewers or cooked in a tagine.

Ingredients

• 700g lamb shanks
• 400g couscous
• 2 tsp grated fresh ginger
• a pinch of harissa paste
• 3 tbsp smen (preserved butter)
• 200g butternut squash
• a handful of fresh cilantro, chopped
• orange blossom water, for serving
• 1 cup chicken stock

Instructions

1. 1

   Pat the lamb shoulder dry, season generously with salt, pepper, and saffron threads, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat butter in a wide pan or heavy pot over medium-high heat and sear the lamb shoulder until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cinnamon and zucchini, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the lamb shoulder to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the lamb shoulder is tender and cooked through, roughly 20 mins.

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