Kofta Kawaj – Baked Kofta With Tomato Sauce Recipe

RatingDifficultyIntermediate

Delicious Persian lamb kofta baked in the oven and served with a gorgeously rich, tangy tomato sauce is a family favorite.

Yields1 Serving
Prep Time30 minsCook Time1 hr 40 minsTotal Time2 hrs 10 mins
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FOR THE KOFTA
 100 g Minced meat (beef, not lean)
  Onions
  Garlic cloves (large)
  tbsp Pine seeds (fried)
  tsp Arabic mixed spice (or All Spice)
  tsp Salt
  tsp Black pepper
FOR THE SAUCE
  Potatoes
  Tomatoes (large)
  Onions
  Green capsicum (also called Bell Peppers)
 67 g Chopped tomatoes (canned)
  tsp Salt
  tsp Black pepper
  tbsp Sunflower oil
  cup Water


1

Mince the chopped onions and crushed garlic in a food processor, stopping 2 times to scrape the sides.

2

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.

3

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.

4

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.

5

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.

6

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

FOR THE KOFTA
 100 g Minced meat (beef, not lean)
  Onions
  Garlic cloves (large)
  tbsp Pine seeds (fried)
  tsp Arabic mixed spice (or All Spice)
  tsp Salt
  tsp Black pepper
FOR THE SAUCE
  Potatoes
  Tomatoes (large)
  Onions
  Green capsicum (also called Bell Peppers)
 67 g Chopped tomatoes (canned)
  tsp Salt
  tsp Black pepper
  tbsp Sunflower oil
  cup Water

Directions

1

Mince the chopped onions and crushed garlic in a food processor, stopping 2 times to scrape the sides.

2

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.

3

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.

4

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.

5

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.

6

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.

Kofta Kawaj – Baked Kofta With Tomato Sauce Recipe

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