Fast Recipes

Lamb keftethes with pumpkin and feta

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

By Emma Knowles
  • Serves 4
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Lamb keftethes with pumpkin and feta


  • 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 veal stock (2 cups)
  • 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
  • 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


  • 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.

  • Author: Emma Knowles