- Prep Time: 20m
- Cook Time: 35m
- Serves: 7
- Per serving: Calories: 161; Calories from Fat: 63
This is a brilliant way of using lamb as an alternative to minced beef. These koftas can be made in batches and freeze well, but you must reheat them thoroughly.
- 125 mL parsley leaves, fresh, packed
- 3 cloves crushed garlic
- 5 mL ground cumin
- 5 mL ground coriander
- 2 mL ground cinnamon
- 35 g fresh bread crumbs, whole wheat
- 1 large lightly whisked egg
- 1 dash salt
- 1 dash round black pepper
- 2 large peeled sliced thick tomatoes
- 1 large peeled sliced onion
- 30 mL tomato paste
- 250 mL water
- Preheat oven to 180 degrees C.
- Combine the lamb, parsley, garlic, cumin, coriander and cinnamon in a large glass bowl.
- Add the breadcrumbs and egg to the mixture and stir until well combined.
- Season with salt and pepper.
- Using your hands, divide the kofta into 7 balls and then flatten each ball into a circle to obtain kofta patties.
- In a baking pan, arrange the kofta patties, next to one another.
- Place the tomato slices as a layer on top of the kofta then place the onion slices as a layer on top of the tomatoes.
- Dissolve tomato paste in water and them pour in to the baking pan.
- Cover the baking pan with aluminum foil and place in preheated oven for 30 minutes or until meat is cooked.
- Remove aluminum foil and leave for an additional 5 minutes in the oven before taking it out.