Tagine of Kefte in Spicy Lemon Sauce

Page 101

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

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Recipe Reviews

My main problem with this (though I did like it) is that minced lamb tends to be quite fatty and so if more oil is added in cooking the dish the end result includes more fat that I feel I should be eating. I've tried cooling the dish overnight and removing the fat but this does result in a perceptible loss of flavour.

Also, not lemony enough for my taste.

(edited 24th August 2014) (0) comment (0) useful  

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