- 500 g minced lamb
- 1 small onion or 70 g, chopped
- 2 tablespoons vegetable oil
- 1 medium onion or 125 g, cut into small cubes
- 1 medium tomato or 150 g, peeled and diced
- 4 tablespoons tomato paste
- 1 medium carrot or 150 g, cut into large cubes
- 1 medium potato or 300 g potatoes, cut into large cubes
- 1 cup or 160 g frozen green peas thawed
- 2 cubes MAGGI Chicken Stock
- 3 cups or 750 ml water
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried mint
Kofta Stew
INGREDIENTS
Kofta Stew with
Kofta Stew with 
- 500 g minced lamb
- 1 small onion or 70 g, chopped
- 2 tablespoons vegetable oil
- 1 medium onion or 125 g, cut into small cubes
- 1 medium tomato or 150 g, peeled and diced
- 4 tablespoons tomato paste
- 1 medium carrot or 150 g, cut into large cubes
- 1 medium potato or 300 g potatoes, cut into large cubes
- 1 cup or 160 g frozen green peas thawed
- 2 cubes MAGGI Chicken Stock
- 3 cups or 750 ml water
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried mint
NUTRITIONAL INFORMATION
Kofta Stew with
Kofta Stew with
- Energy 436 (Kcal)
- Protein 21 (g)
- Carbohydrate 24 (g)
- Total Fat 29 (g)
HOW TO PREPARE
Kofta Stew with
Kofta Stew with
1
Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.
2
Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.
3
Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.
4
Add tomato paste, carrot, potato, green peas, MAGGI Chicken Stock cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.
5
Season with black pepper and dried mint. Stir and serve.
REVIEWS
Kofta Stew with
