Description
This hearty One Pot Kofta and Potato Stew combines flavorful spiced beef meatballs with tender potatoes simmered in a richly caramelized tomato sauce. Perfectly seasoned with seven spice and paprika, this comforting dish is ideal for a family dinner served over rice or with bread.
Ingredients
Kofta
- 900 g lean ground beef
- 4 garlic cloves
- 1 yellow onion (quartered)
- 1 cup parsley
- 2 teaspoons seven spice
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry breadcrumbs
Sauce and Potatoes
- 1 tablespoon extra virgin olive oil
- 4 yellow potatoes (peeled, sliced into 1/4 inch half moons)
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 2 cups chicken broth (or 1 chicken cube dissolved in 2 cups water)
Instructions
- Prepare the Kofta Mixture: In a small food processor, combine the quartered yellow onion, parsley, and garlic cloves and blitz until finely chopped. Transfer this mixture to a medium bowl, then add the ground beef, seven spice, paprika, salt, black pepper, and breadcrumbs. Mix thoroughly using your hands until all ingredients are well combined into a uniform mixture.
- Shape the Kofta: Form the kofta mixture into small logs approximately 2 inches long. This should yield about 22 to 24 individual koftas.
- Prepare the Potatoes: Peel the yellow potatoes and slice them into 1/4 inch thick half-moon pieces. Make sure slices are not too thick to ensure even cooking and tenderness.
- Sear the Kofta: Heat the extra virgin olive oil in a large, at least 2-inch deep skillet over medium heat. Sear the kofta logs for 1 to 2 minutes on each side until they develop a golden brown crust. Work in batches if necessary to avoid overcrowding. Remove kofta from the skillet and set aside.
- Caramelize the Tomato Paste and Assemble: With the skillet still on medium heat, add the tomato paste and cook briefly until it caramelizes and deepens in color. Arrange the seared kofta in a circular pattern in the skillet, then nestle the sliced potatoes between and around the kofta as tightly as possible. For a rustic approach, you can simply add them without arranging.
- Simmer the Stew: Pour in the chicken broth and sprinkle with 1/2 teaspoon salt. Cover the skillet and simmer on medium-low heat for 20 to 30 minutes, or until the potatoes become tender and the sauce thickens slightly.
- Serve: Once ready, serve the kofta and potato stew hot over rice or accompanied by bread for a complete meal.
Notes
- Seven spice is a Middle Eastern spice blend; if unavailable, a combination of allspice, cumin, cinnamon, and coriander can be used as a substitute.
- Using lean beef ensures the kofta do not release excess fat during cooking, keeping the stew lighter.
- Searing the kofta helps to lock in flavor and gives a nice texture before simmering.
- If you prefer a thicker sauce, remove the lid during the last 5-10 minutes of simmering to reduce liquid further.
- This dish pairs wonderfully with basmati rice or warm flatbreads for soaking up the rich sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Middle Eastern
