|Photo: Baked Kofta Stew with Potato Crust Recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked Kofta Stew with Potato Crust Recipe. Enjoy the good taste of food and learn how to make Baked Kofta Stew with Potato Crust.
Serves: 6 persons
Preparation time : 15 minutes
Cooking time : 1 hour, 30 minutes
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 Bouillon or 20 g
1 medium potato or 200 g, peeled & grated
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 Bouillon cubes, cover and simmer for 15-20 minutes on medium to low heat.
Pre heat panggangan 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 panggangan for 45 minutes or until the potato crust is golden on top.
Serving tips : Serve with rice or bread.
Energy : 352.00 Kcal
Protein : 16.00 g
Carbohydrate : 16.00 g
Fats : 25.00 g