Fast Recipes

Lamb keftethes with pumpkin and feta

Australian Gourmet Traveller quick recipe for lamb keftethes with pumpkin and feta.
Lamb keftethes with pumpkin and feta

Lamb keftethes with pumpkin and feta

Ben Dearnley





1.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.
2.Meanwhile, for keftethes, combine ingredients in a bowl, season to taste, mix with your hands, then roll into 20 meatballs.
3.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.


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