Kafta Tray Bake
This is a weeknight hero in our house. I know this because every bowl is empty after dinner. It's full of veg and plenty of flavour, and not only does it make the best leftovers, it freezes really well too. Traditionally, Kafta tray bake is served with Lebanese vermicelli rice.
Ingredients 11
For The Kafta
500 g lamb mince
1 onion, finely diced
1⁄2 bunch parsley, finely chopped
1⁄2 tsp paprika
1⁄2 tsp 7 spice bharat
salt, to taste
For The Tray Bake
1 capsicum, small, sliced
300 g chat potatoes, sliced
1 onion, medium, sliced
2 tomato, sliced
For The Sauce
1 tbsp tomato paste
200 g passata
salt, to taste
1⁄2 tsp 7 spice bharat
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Method 10
To make the kafta, add the and to a food processor and pulse a few times to marry the two ingredients together.
Add the onion mixture to a mixing bowl along with the and spices and using your hands combine all of the ingredients together.
Keep a small bowl of cold water handy and break off 35 grams of mince and shape it into a small patty, set aside on a tray and repeat with the remainder of the mince using the water to stop the mince from sticking to your hands.
To prepare the vegetables for the traybake, slice the 1/2 cm thick and repeat with the and and . Set aside.
Add the to a pot of boiling water and boil for 5 minutes or until just tender. Set aside.
Preheat the oven to 180 degrees fan forced. Heat a tablespoon of oil in a fry pan and sear the surfaces of the kafta patties until they are browned but not cooked through.
In a roasting dish assemble the kafta, , , , and making sure the baking dish fits the ingredients comfortably.
In a mixing bowl add the , , salt, spices and 400 mls of water, mix well and pour over the traybake.
Bake for 35-45 mins turning the tray half way, I also like to shake the tray gently from left to right to move the tomato sauce around. The Kafta traybake is ready when the sauce is glossy and has reduced slightly.
Serve alongside Lebanese Vermicelli Rice or simply, boiled rice.
Sunday Kitchen's tips
You can prepare the kafta mince the day before and even roll them into meatballs so that on the day you are cooking you just have to press the meatball in the palm of your hand and pan fry.
