Lebanese Baked Lamb and Potatoes

This is in response to a request for Lebanese lamb recipes.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 800  g  minced lamb
• 1  cup parsley
• 1  onion
• 2  slices  bread, soaked in water and squeezed by hand like a dough
• 1⁄2 teaspoon  spices
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon ground cinnamon
•  salt & pepper
• 1  tablespoon  oil

• Potatoes

• 1  kg potato
• 1  kg  ripe tomatoes or 2  cans  crushed tomatoes
• 1  tablespoon lemon juice
• 1  cup water
• 1  tablespoon tomato puree
• 1  pinch  spices
•  salt & pepper

Directions

1. Spread the oil in a medium sized oven tray.
2. Mix the first set of ingredients (kafta mixture).
3. Spread the kafta mixture flat in the tray but no more than 1 cm thick.
4. Bake in a hot oven for 20 minutes.
5. Take out and add the tomatoes with their juice, water, tomato puree, lemon juice, spices, salt and pepper.
6. Put back in the oven and bake for 10 minutes, lower the heat to medium and continue cooking for 30- 40 minutes more or until the meat is well cooked and the tomato sauce has thickened.
7. Meanwhile, deep fry the potatoes, and keep on kitchen paper.
8. When the kafta is ready, arrange the potatoes on top and put back in the oven for 5 minutes.
9. Serve hot.