Lamb Kafta Meatball Stew

Anita Dairy Free, Entrée, Gluten Free, Meats, Vegetables, What's Cooking 7 Comments

Kafta Meatballs with Veggies
It’s been raining here for two days (I love rainy days). We are surrounded by pine trees and the raindrops hang on the end of each pine straw and makes for a sparkly sight, especially when sun rays peak out of the clouds.  It’s fun to watch (and yes my life is THAT exciting!:)).
I can’t think of anything better than a stew on a rainy day.  This one is simple and traditional, using ingredients that I had on hand.  The stew is usually served with rice in Lebanon, but I opted for a slice of crusty farmer’s loaf instead and enjoyed a bowl as the kids napped for the afternoon.
Kafta is so versatile.  It can be made from any ground meat.  In most cases, we opt for lamb or bison and the kids love it formed in different shapes, grilled or sautéed.

Silverware on Napkin
Kafta Meatballs
Lamb Kafta Meatball Stew

Lamb Kafta
1/2 lb lamb, ground
1 yellow or green zucchini
1 small onion, cut in chunks
1 bunch parsley, cleaned and sorted
1 tbsp extra virgin olive oil
3/4 tsp sea salt
1/2 tsp seven spices, ground (Mid-Eastern spice mix, found at Mediterranean stores)
1/4 tsp cinnamon, ground
Freshly ground pepper to taste

In a food processor, place chunks of zucchini, onion, parsley, and olive oil and process to a paste.  In a mixing bowl, place the lamb, sprinkle salt, pepper and spices, then add the paste. Mix and knead together to incorporate all ingredients well.  Chill for at least 30 minutes, this will make shaping the balls easier.  Shape all into same size balls and chill until ready to cook.

1 lb tomatoes, ripe and diced
5 medium carrots, peeled and cut in chunks
4 small potatoes, peeled and cut in chunks
1 medium onion, cut in chunks
1 cup water
2 tbsp tomato paste
3 tbsp extra virgin olive oil
1 tbsp butter or ghee
2 tbsp marjoram or basil, fresh
1/2 tsp sea salt (adjust to taste)
Freshly ground pepper to taste

In a medium pot, heat olive oil and butter, then place the meatballs to sautée until browned on all sides. Remove and set aside.  In the same pot, add carrots, potatoes and onions and sautée for a few minutes until they develop a skin, add the diced tomatoes and stir around, making sure to remove all the yummy bits at the bottom of the pot.  Dissolve the tomato paste in the cup of water and add to the pot. Add the salt and pepper.  Adjust taste to your liking before you add the meatballs.  Once those are adding, minimize stirring, cover pot and simmer for 20-30 minutes or until the vegetables are fork tender.  Finish with fresh marjoram or basil.

Comments 7

  1. Thank you so much for leaving a comment on my blog. Sorry it took me so long to respond but hopefully from now on I shall be visiting more often. You have a beautiful blog and your pictures are amazing.

Leave a Reply

Your email address will not be published. Required fields are marked *