50 mlolive oil2 Spanish onions, thinly sliced2garlic cloves, finely chopped1 tbspras el hanout2 tspdried mint500 ml (2 cups) veal stock400 gmcanned cherry tomatoes500 gm butternut pumpkin, cut into thin wedges2lemons, juice only (or to taste)1preserved lemon, flesh and pith removed, rind thinly slicedTo serve:feta, mint leaves and flat breadKeftethes600 gmminced lamb½ Spanish onion, finely chopped1egg, plus 1 egg yolk2garlic cloves, finely chopped1 tbspras el hanout2lemons, finely grated rind only2 tspdried mint
Heat 30ml olive oil in a large frying pan, add onion and garlic, stir until tender (4-5 minutes). Add ras el hanout and mint, cook until fragrant (1-2 minutes), add stock, tomato and pumpkin and simmer for 10 minutes.
Meanwhile, for keftethes, combine ingredients in a bowl, season to taste, mix with your hands, then roll into 20 meatballs.
Heat remaining oil in a large frying pan over high heat, add meatballs and brown well all over, turning occasionally (2-3 minutes). Add to tomato mixture, simmer until just cooked through (5-8 minutes). Add lemon juice and preserved lemon rind, scatter with feta and mint, and serve immediately with flat bread.
Note Ras el hanout is a North African spice blend, available
online from herbies.com.au.
This recipe is from the August 2009 issue of Australian Gourmet