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Baked Kofta Stew with Potato Crust
Baked Kofta Stew with Potato Crust
  • By Course or Type
  • Main Course
  • Red Meat

Baked Kofta Stew with Potato Crust

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  • INGREDIENTS

    Baked Kofta Stew with Potato Crust with

  • NUTRITIONAL INFORMATION

    Baked Kofta Stew with Potato Crust with

  • HOW TO PREPARE

    Baked Kofta Stew with Potato Crust with

  • REVIEWS

    Baked Kofta Stew with Potato Crust with

  • 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
  • Energy 352 Kcal
  • Protein 16 g
  • Carbohydrate 16 g
  • Fats 25 g
Source: https://www.maggime.com/en/recipes/Baked%20Kofta%20Stew%20with%20Potato%20Crust/48501

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

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.

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INGREDIENTS

Baked Kofta Stew with Potato Crust with

  • 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
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)
  • Carbohydrate 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

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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