Lamb Meatballs Stewed with Hot Tomatoes (Kefta)

We only have a few weeks at my parents' house, so we've been trying for a culinary tour of the world of sorts. We've done some Thai, Italian, Greek and Japanese (sushi - a big first for my Mom) so far.... this one has more of a North-African-meets-Middle- Eastern feel to it.

The recipe has a few components, and they all come from the Culinary Institute of America (the other CIA). I had to jack the harissa and cumin levels in the finished product to make the North African flavors pop...but then again I love cumin and spicy things. It went down a treat.

I just did a simple couscous done with butter melted into some hot chicken stock, with salt, pepper, lemon zest, lemon juice and some parsley. Everything worked well together and was fragrant and delicious.

Harissa

4 ounces dried New Mexico chiles
2 teaspoons minced garlic
1 teaspoon fresh lemon juice
¾ teaspoons ground caraway
½ teaspoon ground coriander
1 tablespoon olive oil

Remove the stem and seeds from the chiles and place in a bowl. Add enough cold water to cover them and let them soak for 15 minutes. When the chiles are softened, drain them well and press to remove any excess water. Chop the chiles coarsely.

Transfer the chiles to a food processor and puree with the garlic, lemon juice, caraway, and coriander to a fine paste. Add the olive oil through the feed tube with the machine running until completely incorporated. Transfer the harissa to a jar and hold, covered, under refrigeration until ready to serve.

Tomato Sauce

2 cups whole plum tomatoes, peeled and seeded
1 cup tomato puree
2 tablespoons butter, sliced and chilled
salt and pepper
Puree the whole tomatoes in a food processor until a coarse paste forms. Transfer the tomatoes to a saucepan and bring to a simmer over low heat. Add the tomato puree and continue to simmer for another 10 minutes. Scatter the sliced butter over the tomato sauce and swirl the pan until the butter is incorporated. Season to taste with salt and pepper.

Lamb Meatballs Stewed with Hot Tomatoes (Kefta)

MEATBALLS
1 lb. ground lamb or beef
½ cup coarsely grated yellow onion
¼ cup dry bread crumbs
¼ cup chopped flat-leaf parsley
1 teaspoon minced garlic
¾ teaspoons ground cumin
¾ teaspoons paprika
½ teaspoon minced ginger root
¼ teaspoon ground cardamom
3 tablespoons water
¼ cup chopped cilantro
1 teaspoon salt or as needed
¼ teaspoon ground black pepper or as needed

DISH
1 tablespoon olive oil
½ cup chopped yellow onion
¼ teaspoon HARISSA (shown above)
¼ teaspoon cumin
¼ teaspoon cinnamon
2-3 saffron threads, lightly crushed, optional
3 cups TOMATO SAUCE (shown above)

Combine the lamb or beef, grated onion, bread crumbs, parsley, garlic, cumin, paprika, ginger root, cardamom, water, 2 tablespoons cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Mix by hand with a wooden spoon until slightly sticky. Chill at least 1 and up to 8 hours before shaping into oval meatballs about 1 inch in diameter.

Heat the olive oil in a deep skillet or Dutch oven over medium-high heat until it shimmers. Add the meatballs to the oil and cook, turning as necessary, until they are browned on all sides, about 8 minutes. Transfer the meatballs to a plate and set aside.

Add the chopped onion, harissa, cumin, cinnamon, and saffron, if using, to the pan. Saute, stirring frequently, until the onion is tender and translucent, 6 to 8 minutes. Add the tomato sauce to the pan, stirring well to dissolve any browned bits in the pan. Bring the sauce to a simmer. Return the meatballs to the sauce along with any juices they may have released. Simmer the meatballs over low heat until they are cooked through and the sauce is very flavorful, about 15 minutes.

Stir in the remaining cilantro and season to taste with salt and pepper. Serve at once on heated plates.