Kofta Stew Recipe

Ingredients

• 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® Mutton Bouillon
• 3 cups water or 750 ml
• ½ teaspoon ground black pepper
• * ½ teaspoon dried mint

Preparation

• 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® Mutton 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.

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