|Photo: Kofta Stew Recipe|
The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Kofta Stew.
Category: Red Meat
Serves: 5 persons
Preparation time : 20 minutes
Cooking time : 35 minutes
500 g minced lamb
1 small onion or 70 g, chopped
2 tablespoons vegetable oil
1 medium onion or 125 g, cut into small cubes
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
1 medium carrot or 150 g, cut into large cubes
1 medium potato or 300 g, cut into large cubes
1 cup frozen green peas or 160 g, thawed
2 cubes MAGGI® Chicken Bouillon
3 cups water or 750 ml
½ teaspoon ground black pepper
½ teaspoon dried mint
Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.
Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.
Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.
Add tomato paste, carrot, potato, green peas, MAGGI® Chicken Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.
Season with black pepper and dried mint. Stir and serve.
Serving tips : Garnish with fried pine seeds and serve with vermicelli rice.
Energy : 436.00 Kcal
Protein : 21.00 g
Carbohydrate : 24.00 g
Fats : 29.00 g
Source: Nestle Family
More Recipes from the Hummus Blog:
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
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