INGREDIENTS

Baked Kofta Stew with Potato Crust with

  • 2 tablespoons Vegetable oil
  • 500 g minced lamb
  • 1 small Onion
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 5 tablespoons fresh parsley
  • 1 large Onion
  • 4 tablespoons Tomato paste
  • 4 cloves Garlic
  • 1 large Tomato
  • 1 large Carrot
  • 2 cups Water
  • 2 cubes MAGGI Chicken Stock
  • 1 medium Potato
NUTRITIONAL INFORMATION

Baked Kofta Stew with Potato Crust with

Source: https://www.maggime.com/en/recipes/Baked%20Kofta%20Stew%20with%20Potato%20Crust/48501

  • Energy 352 (Kcal)
  • Protein 16 (g)
  • Total Fat 25 (g)
HOW TO PREPARE

Baked Kofta Stew with Potato Crust with

1
Combine lamb, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well and shape the mixture into meatballs.
2
In a sauce pan, heat Vegetable Oil and fry Kofta Meatballs until golden brown and almost fully cooked. Remove from pan and set aside.
3
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.
4
Pre heat oven to 180 degrees C. and place rack on the bottom level.
5
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.
REVIEWS

Baked Kofta Stew with Potato Crust with

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