Moroccan Lamb Kefta Tagine with Lentils, Charred Eggplant and Preserved Lemon

Instructions

1. 01

   In a small bowl, combine the ground lamb, half the chopped onion, half the garlic, half the cumin, half the coriander, half the parsley, salt, and pepper. Mix lightly with your hands and shape into 5-6 small meatballs. Set aside.

2. 02

   Heat 1/2 tbsp olive oil in a small heavy skillet or tagine over medium-high heat. Add the eggplant cubes in a single layer and char 5 minutes, turning once, until softened and well-browned. Remove to a plate.

3. 03

   Lower heat to medium. Add the remaining 1/2 tbsp olive oil, the rest of the onion, and the rest of the garlic. Cook 3 minutes until softened.

4. 04

   Stir in the remaining cumin, coriander, paprika, and cinnamon. Toast 30 seconds until fragrant.

5. 05

   Add the crushed tomato, water, and a pinch of salt. Bring to a gentle simmer.

6. 06

   Nestle the meatballs into the sauce. Cover and simmer 8 minutes. Turn the meatballs once.

7. 07

   Stir in the cooked lentils and the charred eggplant. Cover and simmer 5 more minutes until the lentils are warmed and the meatballs are cooked through.

8. 08

   Off heat, scatter the chopped preserved lemon, pomegranate arils, cilantro, and the remaining parsley over the top. Drizzle with any remaining olive oil and serve from the pan.