Lamb and Potato Bake

Name: Lamb and Potato Bake (Kafta Wbatata)
Yield: Serves 6–8
Cuisine: Lebanon
Ingredients: 1 kilogram minced lamb (shoulder and leg); 1 bunch flat-leaf parsley; 3 large onions, chopped; 1 teaspoon cinnamon; 1 teaspoon pepper; 1 teaspoon salt; 2 tablespoons vegetable oil; 6 Fresh Tomatoes sliced into rounds; 6 large potatoes, peeled and sliced into rounds; 2 tins whole peeled tomatoes, or 1 kilogram fresh tomatoes, skinned* and cut into rounds, plus 2 tablespoons tomato puree; 1 cup water

Kafta Wbatata

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This dish is best served with a mixed salad of lettuce, tomato and cucumber with a garlic and lemon dressing. Tabbouleh also makes a delicious accompaniment. You can also use beef instead of lamb, or half lamb, half beef.

Ingredients

1 kilogram minced lamb (shoulder and leg)
3 large onions, chopped

Asia
Lebanon
Main course
Gluten-free
Mediterranean

Method

Preheat oven to 250°c

Mix the minced lamb and spices well, set aside.

Place onions and parsley in a food processor fitted with a steel blade. Mix well. Then add to the lamb and spice mixture and mix well by hand.

Put the oil in a large oven-proof and stove proof