A delicious North African meal.
- 1 onion
- 1 branch of celery
- 1 clove of garlic
- 1 tin of chopped tomatoes
- 1 red pepper
- 1 green pepper
- 350 g minced beef
- spices (ground coriander, cumin, turmeric, cinnamon, ginger)
- salt, black pepper
- olive oil
- small bunch of parsley
- small bunch of coriander
- 1 egg (optional)
- Slice the onion finely and crush and chop the garlic. Chop the celery and slowly fry all three in a little olive oil. Seed the peppers and slice thinly, add these to the pan.
- While these are softening mix the meat with a little oil oil, salt, pepper and ground coriander.
- Roll the mince (kefta) into small meatballs with your palms and fry gently in a pan until coloured all over.
- Return to the vegetable mix and add a teaspoon each of cumin, coriander, turmeric and ginger etc or whatever of these spices you have to hand. Allow to cook for a few minutes then add the tin of chopped tomatoes and stir well. Season with salt and pepper and allow to simmer.
- Now transfer the meatballs to this mixture and allow to cook in the sauce. If you can cover the utensil with a lid, so much the better.
- When ready to serve, stir in some freshly chopped parsley and coriander. The addition of an egg, added and cooked in the centre of the mix 5 minutes before serving is quite delicious.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes