Kafta with Baked Potatoes and Tomato October 12 2014


  • 1kg of minced lamb (low fat)
  • 1 large onion
  • 1 bunch flat leaf parsley
  • 1 teaspoon salt
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp allspice
  • Fresh or dry mint
  • 1kg potato – sliced
  • 1 bottle of tomato purée
  • 3 tomatoes – sliced
  • 1 litre water


  1. Place the onion in a food processor and process for a few seconds, then add the parsley and continue to process until the mixture is fine – then add the spices.
  2. Place the mixture in a bowl and add the mince. Combine well with your hands.
  3. Dip your hands in cold water to prevent the meat sticking – form the kafta into 3cm balls and flatten.
  4. Place the kafta into a baking dish and place into an oven, at 180°C for 10 to 15 minutes. Add the potato on top and pour the tomato purée and water over the top. Place the sliced tomato and mint on the top. Cover and return to the oven for 30 minutes.
  5. Remove and serve with rice.