Moroccan Lamb Kefta

Ingredients

• 1 lb ground lamb
• ¼ cup fresh cilantro, finely chopped
• ¼ cup fresh flat-leaf parsley, finely chopped
• ½ medium yellow onion, finely minced
• 3 cloves garlic cloves, minced
• 1 tablespoon ground cumin
• ¾ teaspoon sweet paprika
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 whole fresh lemon
• 2 tablespoons fresh cilantro sprigs, for garnish

Instructions

1. 1

   Finely mince 3 garlic cloves and place them in a large mixing bowl. Finely dice 0.5 medium yellow onion into small pieces no larger than a grain of rice — this ensures even distribution and helps bind the meat. Add the diced onion to the bowl.

2. 2

   Roughly chop 0.25 cup fresh cilantro and 0.25 cup fresh flat-leaf parsley by hand or with a knife — you want the pieces small but still visible. Add both to the bowl.

3. 3

   Measure out 1 tablespoon ground cumin, 0.75 teaspoon sweet paprika, 0.25 teaspoon ground cinnamon, 0.125 teaspoon cayenne pepper, 0.75 teaspoon kosher salt, and 0.25 teaspoon black pepper. Add all spices to the bowl — the warm spices give kefta its characteristic Moroccan flavor.

4. 4

   Add 1 pound ground lamb to the bowl. Using your hands, gently mix the meat with the herbs and spices until just combined — do not overwork the mixture or the kefta will become dense and tough. The mixture should feel slightly sticky and hold together when squeezed.

5. 5

   Divide the mixture into 8 equal portions. Using wet hands (wet hands prevent sticking), roll each portion into a ball, then gently press and shape it into an oval patty about 3 inches long and 1 inch thick. Place the patties on a parchment-lined plate.

6. 6

   Set a 12-inch cast iron skillet or stainless steel skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates on contact — a properly preheated pan is essential for a golden crust.

7. 7

   Pour 2 tablespoons extra-virgin olive oil into the hot skillet. Once the oil is shimmering and begins to smoke slightly, carefully place the kefta patties in the pan, leaving 1 inch of space between each one. Do not move them — they need 3-4 minutes of uninterrupted contact with the heat.

8. 8

   After 3-4 minutes, look for a deep golden-brown crust on the bottom and sides. Gently flip each patty and cook on the other side for 2-3 minutes until browned and the internal temperature reaches 160°F on an instant-read thermometer. The meat should feel firm but still slightly yielding when pressed.

9. 9

   Transfer the cooked kefta to a warm serving platter. Cut the fresh lemon into wedges. Scatter 2 tablespoons fresh cilantro sprigs over the kefta and serve immediately with lemon wedges on the side for squeezing over the top.

Tools you’ll need

• large mixing bowl
• 12-inch cast iron skillet or stainless steel skillet
• instant-read thermometer
• parchment paper
• chef's knife
• cutting board

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