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Baked Kofta Stew with Potato Crust
Ingredients 14 items
- 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 or 20 g
- 1 medium potato or 200 g, peeled & grated
How to prepare
- Combine lamb, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well and shape the mixture into meatballs.
- In a saucepan, 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.
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