In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and pepper. Mix everything together until well combined.
Shape the lamb mixture into small meatballs, also known as kefta. You can make them about the size of a golf ball.
Heat olive oil in a tagine or a large skillet over medium heat. Add the lamb kefta and cook until browned on all sides. Remove the kefta from the pan and set aside.
In the same pan, add the diced tomatoes, bell pepper, zucchini, carrot, and chicken or vegetable broth. Stir everything together and bring to a simmer.
Return the lamb kefta to the pan and cover with the lid. Let it simmer on low heat for about 30-40 minutes, or until the kefta is cooked through and the flavors have melded together.
Once cooked, remove from heat and garnish with fresh cilantro or parsley.
Serve the Lamb Kefta Tagine with couscous or bread for a complete meal. Enjoy!
