Baked Kofta
Ingredients
- 300 gGround beef 15% fat (fresh)
- 300 gGround lamb (fresh)
- 1 pcYellow onion (very finely minced)
- 3 pcGarlic (mashed into a paste)
- 0.5 pcFlat-leaf parsley (finely chopped)
- 4 pcPotato (peeled and sliced into rounds)
- 3 pcRound tomato (sliced into rounds)
- 1 tspCumin ground
- 1 tspSweet paprika
- 0.5 tspCinnamon ground
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspShichimi Togarashi
Method
Spiced meat cylinders nestled between tender potato slices and roasted tomatoes. The juices reduce into a concentrated glaze scented with cumin and cinnamon.
- 1
Finely chop the yellow onion and flat-leaf parsley. Crush the garlic cloves to obtain a smooth puree. These elements must be fully integrated into the meat without creating large chunks.
- 2
Mix the ground beef and ground lamb with the onion, parsley, garlic, cumin, paprika, cinnamon, and the seven-spice blend. Knead vigorously by hand until the texture becomes sticky and homogeneous. This is the secret to keeping the koftas from crumbling.
- 3
Take portions of meat and form cylinders the size of a small egg. They should be very smooth and regular.
- 4
Slice the potatoes and tomatoes into rounds about 5 mm thick. The vegetables should be the same size as the koftas for even cooking.
- 5
In an ovenproof dish, alternate a potato slice, a kofta, and a tomato slice, packing them tightly. Drizzle with olive oil, salt, and pepper. Pour half a glass of water into the bottom of the dish to create steam.
- 6
Bake at 200°C. The meat is ready when it is well browned and the blade of a knife sinks into the potatoes like butter. The juice at the bottom of the dish should be syrupy.
Frequently asked questions
How do you get this dish right?
- Do not skip the kneading: the meat's texture must change to prevent it from falling apart during cooking.
- For a richer sauce, deglaze the dish with a squeeze of lemon juice at the end of baking.
How long does this dish keep?
Keep for 3 days in the refrigerator. Reheat covered with a splash of water to keep the meat moist.
