Kefta with Apricots and Almonds

Nutrition · per serving

Steps

1. 1

   In a bowl, combine lamb mince, grated onion, minced garlic, chopped mint, chopped parsley, cumin, cinnamon, paprika, ground coriander, salt, and black pepper. Mix with your hands just until evenly combined, then shape into 10 to 12 small meatballs. Do not overwork the mixture or the kefta can become dense.

   300 g lamb mince1 small onion, very finely grated2 garlic cloves, minced2 tbsp fresh mint, finely chopped2 tbsp fresh flat-leaf parsley, finely chopped1 tsp ground cumin1/2 tsp ground cinnamon1 tsp sweet paprika1/2 tsp ground coriander3/4 tsp fine sea salt1/4 tsp black pepper
2. 2

   Toast the almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until lightly golden and fragrant. Tip them onto a plate so they do not keep cooking.

   30 g whole almonds
3. 3

   Heat olive oil in a wide sauté pan or shallow braising pan over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and lightly golden. Stir in the sliced garlic, cumin, cinnamon, and hot paprika or chilli flakes, and cook for 30 seconds until aromatic.

   1 tbsp olive oil1 small onion, finely diced2 garlic cloves, thinly sliced1/2 tsp ground cumin1/4 tsp ground cinnamon1/4 tsp hot paprika or chilli flakes
4. 4

   Pour in tomato passata, add dried apricots, honey, water, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, so the apricots begin to soften and the sauce loses its raw tomato edge.

   350 g tomato passata80 g dried apricots, halved1 tsp honey120 ml water1/2 tsp fine sea salt1/4 tsp black pepper
5. 5

   Nestle the meatballs into the simmering sauce in a single layer. Cover partially and cook over low to medium-low heat for 12 to 15 minutes, turning the meatballs once halfway through, until they are just cooked through and the sauce has thickened. The centres should reach 72°C, or when cut open they should be no longer pink.

6. 6

   Meanwhile, place couscous in a heatproof bowl with olive oil and salt. Pour over the boiling water, cover, and let stand for 5 minutes. Fluff with a fork so the grains stay separate.

   120 g couscous1 tsp olive oil1/4 tsp fine sea salt140 ml boiling water
7. 7

   Taste the sauce and adjust seasoning if needed. Scatter over the toasted almonds, torn mint leaves, and chopped parsley leaves. For a glossy finish on camera, spoon a little sauce over the meatballs just before serving.

   30 g whole almonds1 tbsp fresh mint leaves, torn1 tbsp fresh parsley leaves, roughly chopped
8. 8

   Serve the kefta and sauce over the couscous with lemon wedges on the side for squeezing over at the table.

   2 lemon wedges

Origin & History

Kefta, or seasoned minced meat shaped into balls or patties, is a staple across Morocco and the wider Maghreb. Moroccan versions often pair warm spices with tomatoes, herbs, and sometimes fruit or nuts, reflecting the region’s love of savoury-sweet combinations. Apricots and almonds bring that classic contrast to a home-friendly, generously sauced dish.