Chef Ali Fouad of Al Nafoorah in Jumeirah Emirates Towers shares his kofta bel seney recipe. Ideal for iftar during Ramadan, it is also a wholesome dinner any time of the year

Level Intermediate
Preparation Time 10 minutes
Cooking Time 20-25 minutes
Serves 3-4

PHOTO BY Ajith Narendra
RECIPE BY Ali Fouad
FOOD STYLING BY Lydia Wessels

INGREDIENTS

250g Lamb, minced
2 onions
20g parsley, chopped
120g potatoes, thickly sliced
50g ghee
100g Tomatoes, peeled and chopped
1 tbsp Arabic seven spice mix
White Pepper, Black Pepper and Salt

METHOD

1. Preheat oven to 180°C, gas mark 4.

2. Finely chop ½ an onion and mix with the lamb, parsley and spices, using your hands to create round shapes to make the kofta balls.

3. Cut the remaining 1.5 onions into rings, then peel the potato and slice it into disks. Put the onion rings and potato disks into a deep oven tray.

4. Add ghee to the tray, coating the vegetables as you go, and then add the lamb kofta balls.

5. Add chopped tomatoes, salt and the spices and cover straight away with foil.

6. Place the tray in the oven for 20 minutes, then remove the cover and leave it in for another 2-3 minutes, allowing the meat to turn a lovely brown colour.

7. Serve the kofta with rice vermicelli.

NOTES

Top tip:

To make your own Arabic seven spice mix, combine ground paprika, cumin, coriander, cloves, nutmeg, cinnamon and cardamom to taste.