Baked Kafta With Veggies
Kafta is a meatball dish which derives from the Middle East. It is minced lamb or beef mixed with with herbs and spices.
- 500g lean lamb kafta
- 1/2 capsicum, cut into 3cm pieces
- 1 cup pumpkin and/or carrot , cut into
3cm pieces - 1 cup potato or sweet potato, cut into 3cm pieces
- 5-7 button mushrooms, sliced
- 1/2 red onion, cut into wedges
- 2 garlic cloves, finely chopped
- 1 chilli (optional), finely chopped
- 1/2 tin of diced tomatoes
- 1/3 cup water
- Dash of red wine
- Salt and pepper to taste
Method:
- Preheat oven to 190°C.
- Wash, cut and place all the vegetables in a baking tray.
- Add tin of tomatoes, wine, water, salt and pepper.
- Mix vegetable's well.
- With your hands, make 12 oval shaped meatballs and place kafta on top of vegetable's. I like to roll them around in the juice too.
- Bake kafta covered with foil for 40 minutes. Remove foil, turn kafta over and bake for a further 15min or until vegetables are cooked and golden at the edges.
- Serve warm with a salad, cauliflower rice or rice. Enjoy!
Notes:
- You can use any vegetables you have in your fridge. I have made this dish with only capsicum, chilli, onion and garlic.
- I don't add oil, as I find lamb kafta to be fatty enough.
Serves 3-4
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