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. 

Ingredients:

• 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:

1. Preheat oven to 190°C. 
2. Wash, cut and place all the vegetables in a baking tray. 
3. Add tin of tomatoes, wine, water, salt and pepper. 
4. Mix vegetable's well. 
5. 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. 
6. 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. 
7. 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