Baked Kofta Stew With Potato Crust Recipe | MAGGI® Arabia

Baked Kofta Stew with Potato Crust

This Baked Kofta Stew with Potato Crust recipe is purely and utterly delectable! A must-try. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 tablespoons vegetable oil
  • 500 g minced lamb
  • 1 small onion or 70 g, chopped
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 5 tablespoons fresh parsley, chopped
  • 1 large onion or 200 g, finely chopped
  • 4 tablespoons tomato paste or 40 g
  • 4 cloves garlic, crushed
  • 1 large tomato or 200 g, diced
  • 1 large carrot or 150 g, cubed
  • 2 cups hot water or 500 ml
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 medium potato or 200 g, peeled & grated

How to Prepare

  1. Combine lamb, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well and shape the mixture into meatballs.
  2. In a sauce pan, heat vegetable oil and fry kofta meatballs until golden brown and almost fully cooked. Remove from pan and set aside.
  3. In the same pan, fry onions for 4-5 mins or until golden. Add tomato paste and sauté for another 2-3 mins; add garlic, tomatoes, carrots, water and MAGGI® Chicken Bouillon cubes, cover and simmer for 15-20 mins on medium to low heat.
  4. Preheat oven to 180˚C and place rack on the bottom level.
  5. Pour tomato sauce into an oven-proof casserole dish or Dutch oven, place kofta meatballs over the top, spoon grated potatoes over the top and bake in a preheated oven for 45 mins or until the potato crust is golden on top.

Nutritional Info

Energy: 352.00 Kcal
Protein: 16.00 g
Carbohydrate: 16.00 g
Fats: 25.00 g

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