Wednesday, February 6, 2013

Kofta Stew Recipe - How to make Kofta Stew

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. 

Cuisine: Turkish
Category: Red Meat
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

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.

Nutritional Information

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
Lamb kofta
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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