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Baked Kofta Stew with Potato Crust Recipe

Baked Kofta Stew with Potato Crust

Red Meat

Total Time : Serves 6

HOW TO PREPARE Baked Kofta Stew with Potato Crust Recipe

Combine lamb, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well and shape the mixture into meatballs.

In a sauce pan, heat Vegetable Oil and fry Kofta Meatballs until golden brown and almost fully cooked. Remove from pan and set aside.

In the same pan, fry Onions for 4-5 minutes or until golden. Add Tomato Paste and sauté for another 2-3 minutes; add Garlic, Tomatoes, Carrots, Water and MAGGI Chicken Stock cubes, cover and simmer for 15-20 minutes on medium to low heat.

Pre heat oven to 180 degrees C. and place rack on the bottom level.

Pour Tomato Sauce in an Oven-proof casserole dish or Dutch oven, place Kofta meatballs over the top, spoon grated potatoes over the top and bake in a preheated oven for 45 minutes or until the potato crust is golden on top.

Nutritional Information For Baked Kofta Stew with Potato Crust Recipe

Per Portion of 300g

Energy : 352.00 Kcal
Protein : 16.00 g
Carbohydrate : 16.00 g
Fats : 25.00 g

Your Grocery List

  • 2 tablespoons vegetable oil
  • 500 g minced lamb
  • 1 small onion or 70 g, chopped
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 5 tablespoons fresh parsley, chopped
  • 1 large onion or 200 g, finely chopped
  • 4 tablespoons tomato paste or 40 g
  • 4 cloves garlic, crushed
  • 1 large tomato or 200 g, diced
  • 1 large carrot or 150 g, cubed
  • 2 cups water or 500 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 1 medium potato or 200 g, peeled & grated


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