Lebanese Baked Lamb and Potatoes

Name: Lebanese Baked Lamb and Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 800 g minced lamb; 1 cup parsley; 1 onion; 2 slice bread; 0.5 tsp spices; 0.25 tsp paprika; 0.25 tsp ground cinnamon; salt & pepper; 1 tbsp oil; 1 kg potato; 1 kg ripe tomatoes; 1 tbsp lemon juice; 1 cup water; 1 tbsp tomato puree; 1 pinch spices; salt & pepper

Lamb, potato and bread come together in this dish, fragrant with paprika and cinnamon and deep-fried until golden.

1 hr 25 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 70 min · 85 min total
Difficulty: medium

1
Spread the oil in a medium sized oven tray. Mix the first set of ingredients (kafta mixture).
2
Spread the kafta mixture flat in the tray but no more than 1 cm thick. Bake in a hot oven for 20 minutes.
20 min
3
Take out and add the tomatoes with their juice, water, tomato puree, lemon juice, spices, salt and pepper.
4
Put back in the oven and bake for 10 minutes, lower the heat to medium and continue cooking for 30- 40 minutes more or until the meat is well cooked and the tomato sauce has thickened.
5
Meanwhile, deep fry the potatoes, and keep on kitchen paper. When the kafta is ready, arrange the potatoes on top and put back in the oven for 5 minutes. Serve hot.
5 min