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Lamb keftethes with pumpkin and feta

You'll need

50 ml olive oil 2 Spanish onions, thinly sliced 2 garlic cloves, finely chopped 1 tbsp ras el hanout 2 tsp dried mint 500 ml (2 cups) veal stock 400 gm canned cherry tomatoes 500 gm butternut pumpkin, cut into thin wedges 2 lemons, juice only (or to taste) 1 preserved lemon, flesh and pith removed, rind thinly sliced To serve: feta, mint leaves and flat bread   Keftethes 600 gm minced lamb ½ Spanish onion, finely chopped 1 egg, plus 1 egg yolk 2 garlic cloves, finely chopped 1 tbsp ras el hanout 2 lemons, finely grated rind only 2 tsp dried mint


  • 01
  • 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.
  • 02
  • Meanwhile, for keftethes, combine ingredients in a bowl, season to taste, mix with your hands, then roll into 20 meatballs.
  • 03
  • 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

This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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