Moroccan Lamb Kefta with Stewed Cherry Tomato Sauce

Makes 5 servings – Main dish – 2.5 hours

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Photo by Lesley Rozycki

Lamb Kefta
1 lb. Hudson Valley Harvest Ground Lamb
1 tbsp. Rockhedge Herb Farms Mint, minced
1 tbsp. Rockhedge Herb Farms Parsley, minced
1 tbsp. Onion, minced
2 Garlic Cloves
1 tsp. Olive Oil
½ tsp. Cumin
½ tsp. Black Pepper
½ tsp. Salt

Stewed Tomato Sauce
5 c. Hepworth Farms Frozen Cherry Tomatoes
2 c. Unsalted Chicken Stock
½ tsp. Salt
½ tsp. Black Pepper
½ tsp. Ground Cinnamon
½ tsp. Turmeric
¼ tsp. Ground Coriander
½ c. Golden Raisins
1 Garlic Clove, minced
½ Onion, diced
2 (6 oz.) Cans Tomato Paste
1 tbsp. Olive Oil
1/8 tsp. Cayenne (can add ¼ tsp. instead for more of a kick)
1 Box Plain Couscous

Directions
Mix ground lamb with garlic, onion, mint, parsley, cumin, salt, pepper and olive oil. Cover with plastic wrap and refrigerate.

In a large pot, mix the cherry tomatoes, tomato paste, cinnamon, coriander, salt, pepper, olive oil, golden raisins, turmeric, onion and garlic. Cook sauce for 2 hours on low heat, stirring occasionally.

When the sauce has about twenty minutes left to cook, heat a tablespoon of olive oil in a large saute pan over medium-high heat. Take the ground lamb out of the fridge and form it into five football-shaped patties. Once the pan is hot, cook the patties, about 4-5 minutes on each side.

Cook the couscous according to the directions on the box.

Once everything is finished, spoon the couscous on to a large serving plate or platter, followed by the sauce and the lamb patties. Garnish with fresh mint and serve.