Rafed English

Lamb Kofta Stew


500 grams ground lamb
1 small onion, finely chopped
3 garlic cloves, smashed
2 tablespoons butter
1 (400 gram) can diced tomatoes in juice
4 tablespoons tomato paste
1 carrot, finely diced
1 potato, finely cubed
1/2 cup frozen peas
2 lamb bullion cubes
3 cups water
salt and pepper to taste
1-1/2 tablespoon hawaij
1/4 teaspoon ground bay leaves


1. Preheat oven to 350F. In a medium sized bowl add lamb, salt and pepper, mix well. Shape into small balls the size of marbles. Place balls on a baking sheet and allow to cook for 15 minutes.

2. In a 2-quart saucepan on medium-high heat add butter, carrots, onions and garlic, cook until tender. Add tomatoes including juiced, water, tomato paste, potato, peas, lamb cubes, water, bay leaves and hawaij. Mix well. Carefully add baked lamb into the pan. Bring to a full boil then reduce to low for 45 minutes covered. Add salt and pepper to taste.

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