Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kiftah batortah (lamb kebab with potatoes). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Kefta is ground beef or lamb, mixed with a variety of herbs and spices. It makes a superb kebab and is the foundation of other Moroccan dishes. Fresh mint makes an especially great seasoning when using ground lamb.
Kiftah Batortah (Lamb kebab with potatoes) is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Kiftah Batortah (Lamb kebab with potatoes) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook kiftah batortah (lamb kebab with potatoes) using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kiftah Batortah (Lamb kebab with potatoes):
- Get 4-5 Lamb kiftah (mother in-law mixes mine hehe but store bought is fine)
- Get 2-3 Large potatoes
- Take 3-4 Large Tablespoons of tomato paste
- Prepare 1/2 Teaspoon Lebanese mixed spices
- Get to taste Salt
- Take Rice ratio
- Get 1 Cup washed long grain rice to 2 1/2 cups of boiled water on low heat. Salt to taste. Add tablespoon of butter on top of rice when cooked and stir through
I was watching the latest Food Safari series called Fire the other night which showcases food from around the world cooked over charcoals The original lamb kofta kebab recipe calls for pistachio nuts too, which I included because I happened to have them in my pantry. We parboiled the potatoes so they'd be done at the same time as the lamb cubes. Kebabs fit for a sultan served with onions swimming in pomegranate syrup and roast potatoes with aïoli and pine nuts - a Middle Eastern odyssey. If lamb isn't a regular on your table, don't be shy of using it here — it pairs absolutely perfectly with the fresh mint and parsley and smoky spices.
Instructions to make Kiftah Batortah (Lamb kebab with potatoes):
- Cook rice according to steps.
- Peel and cut potatoes into thick fingers and portion out kiftah to the size of you’re palm, make sure they aren’t to thick. Best method is two finger thickness. Put them into a oven dish with a small amount of oil then cover with foil. Cook on 190-200degrees for 10mins.
- Put tomato paste into a heat proof jug and mix in hot water to the consistency of a thin runny paste. Pour onto potatoes and kiftah then return to oven with foil for a further 10mins. Serve with rice. Enjoy ☺️
One of my go-to dishes is lamb kefta, or ground lamb kebabs, which is a popular form of street food in Morocco — and throughout the Mediterranean, for. Mediterranean Baked Lamb Chops with Root VegetablesThe Mediterranean Dish. black pepper, sweet Spanish paprika, honey, garlic, lamb chops. Use it to make grilled kefta kebabs or for shaping into patties, logs or meatballs to cook stove top or in the oven. Traditional Moroccan recipe for seasoned kefta, a ground beef or lamb mixture used to make grilled Kefta Kebabs. The same base recipe can be used for Moroccan meatballs and other.
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