The only thing I like better than talking about food is cooking it
All spice powder4 g
Arabic parsley (sanitized)55 g
Cinnamon powder3 g
Corn oil31 ml
Garlic (chopped)20 g
Mutton leg (boneless)820 g
Onion (chopped)40 g
Red onion (chopped)110 g
Starch (diluted)15 g
Sweet Arabic pepper powder3 g
Tomato (chopped tinned)80 g
Tomato paste20 g
White pepper powder2 g
Step 1 lamb kofta pattie preparation
Kofta pattie preparation
Mix all the kofta mixture ingredients (820 g boneless mutton leg, 55 g sanitized Arabic parsley, 9 g salt, 1 g white pepper powder, 110 g chopped red onion, 3 g sweet Arabic pepper powder and 2 g cinnamon powder) and form into 100 g patties.
Arrange the patties on a tray and top with tomato slices and sauce.
Roast in preheated oven at 190°C for 12 minutes.
Step 2 lamb kofta sauce preparation
Heat a pan with oil (30 g), and sauté onion (40 g) and garlic (20 g).
Add tomato paste (40 g) and spices (7 g salt, 1 g white pepper powder, 1 g cinnamon powder and 2 g all spice powder), turn the heat down, and cover the pan for several minutes, stirring the onion and garlic mixture occasionally.
Add the tinned chopped tomatoes (80 g), stir, and leave to cook for two minutes.
Add the chicken stock and water (1 l), and bring to boil.
Let simmer for 10 minutes, and then thicken with starch (15 g) if required.