Delicious Persian lamb kofta baked in the oven and served with a gorgeously rich, tangy tomato sauce is a family favorite.
INGREDIENTS
INSTRUCTIONS
Mince the chopped onions and crushed garlic in a food processor, stopping 2 times to scrape the sides.
Put the minced meat in a bowl, add to it the processed onions and garlic, fried pine seeds, Arabic mixed spice, salt and black pepper. Mix well.
To make the kofta fingers, take some of the meat mixture and roll it into a ball, then shape it into a finger. Lay them in an oven tray and cook until they change color (around 10 minutes). Tip: Dip your fingers into some cold water if the meat starts sticking to them.
While the kofta fingers are in the oven, start making the sauce. In a pot, fry the half-moon onions in sunflower oil on high heat until translucent.
Add the canned tomatoes, the water and the rest of the salt and pepper. Mix and let it come to a boil for a minute, then set aside.
In an oven safe serving dish, layer the sliced potatoes followed by the kofta fingers. Then pour the tomato sauce on top and add the sliced capsicum and fresh chopped tomatoes. Sprinkle with a bit of salt. Cover with foil and cook in the oven until done (about 1 hour 30 minutes). Then uncover and cook for another 10 minutes.
Ingredients
Directions
Mince the chopped onions and crushed garlic in a food processor, stopping 2 times to scrape the sides.
Put the minced meat in a bowl, add to it the processed onions and garlic, fried pine seeds, Arabic mixed spice, salt and black pepper. Mix well.
To make the kofta fingers, take some of the meat mixture and roll it into a ball, then shape it into a finger. Lay them in an oven tray and cook until they change color (around 10 minutes). Tip: Dip your fingers into some cold water if the meat starts sticking to them.
While the kofta fingers are in the oven, start making the sauce. In a pot, fry the half-moon onions in sunflower oil on high heat until translucent.
Add the canned tomatoes, the water and the rest of the salt and pepper. Mix and let it come to a boil for a minute, then set aside.
In an oven safe serving dish, layer the sliced potatoes followed by the kofta fingers. Then pour the tomato sauce on top and add the sliced capsicum and fresh chopped tomatoes. Sprinkle with a bit of salt. Cover with foil and cook in the oven until done (about 1 hour 30 minutes). Then uncover and cook for another 10 minutes.
