Baked Kafta with Potatoes and Tomatoes

Ingredients

• about 450 g Ground lamb or beef
• about 680 g Potatoes
• about 680 g Tomatoes
• 1 medium Onion
• 0.5 cup Parsley
• 3 cloves Garlic
• 1 tsp Allspice
• 0.5 tsp Cinnamon
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Slice the about 680 g potatoes into 0.635 cm thick rounds and the about 680 g tomatoes into 0.635 cm thick rounds. Arrange these potato and tomato slices in alternating, slightly overlapping layers in a 22.86 × 33.02 cm baking dish.
2. 2Grate the 1 medium onion into a large bowl. Finely chop the 0.5 cup parsley and add it to the bowl. Mince the 3 cloves garlic and add them to the bowl. Add the about 450 g ground lamb or beef, 1 tsp allspice, 0.5 tsp cinnamon, 1 tsp salt, and 0.5 tsp black pepper to the bowl.
3. 3Use your hands to thoroughly mix all the ingredients in the bowl until they are well combined. Divide the meat mixture into 12-16 equal portions and shape each portion into an oval, approximately 5.08 cm long and 2.54 cm wide.
4. 4Place the shaped kafta pieces evenly on top of the layered potatoes and tomatoes in the baking dish. Drizzle the 3 tbsp olive oil evenly over the kafta and vegetables.
5. 5Bake the dish in the preheated oven at 190°C for 45-50 minutes. The dish is ready when the potatoes are tender when pierced with a fork and the kafta reaches an internal temperature of 71°C when measured with a meat thermometer.
6. 6Carefully remove the baking dish from the oven. Let the baked kafta and vegetables rest for 5 minutes before serving hot; this allows the juices to redistribute, keeping the meat moist.

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