Recipe for spicy lamb kefta in tomato sauce

Recipe for fried aubergine with amba and green sauce

This spicy protein-packed dish is perfectly complemented by the airy bulgur wheat and crispy onions.


For the tomato sauce

For the kefta

  • 500g/1lb 2oz minced lamb, ideally 10-15% fat
  • 1 large onion, chopped very fine in a food processor and drained of excess moisture
  • 2 tablespoons fresh flat-leaf parsley, very finely chopped
  • 2 large garlic cloves, minced
  • 1 heaping teaspoon paprika (not pimenton/smoked)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • salt and freshly ground black pepper

For the bulgur wheat

For the chickpeas

For the fried onions

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