Lebanese Baked Lamb And Potatoes

• 800 g minced lamb
• 1 cup parsley
• 1 onion
• 2 slices bread, soaked in water and squeezed by hand like a dough
• 1/2 teaspoon spices
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• salt & pepper
• 1 tablespoon oil
• Potatoes
• 1 kg potato
• 1 kg ripe tomatoes or 2 cans crushed tomatoes
• 1 tablespoon lemon juice
• 1 cup water
• 1 tablespoon tomato puree
• 1 pinch spices
• salt & pepper

1. Spread the oil in a medium sized oven tray.
2. Mix the first set of ingredients (kafta mixture).
3. Spread the kafta mixture flat in the tray but no more than 1 cm thick.
4. Bake in a hot oven for 20 minutes.
5. Take out and add the tomatoes with their juice, water, tomato puree, lemon juice, spices, salt and pepper.
6. Put back in the oven and bake for 10 minutes, lower the heat to medium and continue cooking for 30- 40 minutes more or until the meat is well cooked and the tomato sauce has thickened.
7. Meanwhile, deep fry the potatoes, and keep on kitchen paper.
8. When the kafta is ready, arrange the potatoes on top and put back in the oven for 5 minutes.
9. Serve hot.

lamb, parsley, onion, bread, spices, paprika, ground cinnamon, salt, oil, potatoes, potato, tomatoes, lemon juice, water, tomato puree, salt

Taken from www.food.com/recipe/lebanese-baked-lamb-and-potatoes-18142 (may not work)