Baked Kofta

Spiced meat cylinders nestled between tender potato slices and roasted tomatoes. The juices reduce into a concentrated glaze scented with cumin and cinnamon.

• Prep time: 30 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 697
• Protein: 40 g
• Carbs: 43 g
• Fat: 38 g

Ingredients

• 300 g Ground beef 15% fat ( fresh )
• 300 g Ground lamb ( fresh )
• 1 piece Yellow onion ( very finely minced )
• 3 piece Garlic ( mashed into a paste )
• 0.5 piece Flat-leaf parsley ( finely chopped )
• 4 piece Potato ( peeled and sliced into rounds )
• 3 piece Round tomato ( sliced into rounds )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 0.5 tsp Cinnamon ground
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Shichimi Togarashi

Instructions

1. Preparation of the aromatic base

   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. Working the stuffing

   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. Shaping the koftas

   Take portions of meat and form cylinders the size of a small egg. They should be very smooth and regular.

4. Cutting the vegetables

   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. Assembly and seasoning

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator. Reheat covered with a splash of water to keep the meat moist.