Lamb kefta from Marrakech are spiced mince skewers you cook in the oven or on the grill. Cumin, coriander and a touch of cinnamon warm the lamb; yogurt with cucumber and mint cools it down. Warm flatbread on the side and the table is ready.
The mince has to be kneaded well or the kefta fall apart. Fine onion and fresh herbs go into the mix, not only on top. In a hot oven they brown outside and stay juicy inside. Stir the yogurt only just before eating so it stays fresh.
You can shape the kefta a few hours ahead and chill them; they hold even better. Leftovers are good cold in bread or warm with more yogurt. If you prefer beef, it works the same way, just a little milder.
Ingredients
Steps
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What to drink
Light Syrah
A young Syrah with pepper and dark berry carries the lamb without covering the spices. Serve it slightly cool.
Variations
With beef
Use ground beef instead of lamb. It is a little leaner, so knead in 1 tbsp olive oil.
On the grill
Shape the kefta onto skewers and grill over medium heat for 8 to 10 minutes, turning. They pick up more smoke.