Kafta bil Saniyeh – Baked Kafta & Potatoes - Rouba Shahin Middle Eastern Cooking

Ingredients

• 700 grams lamb mince
• 300 grams beef mince
• 2⁄3 cup fresh basil leaves, firmly packed
• 1⁄2 cup fresh mint leaves, firmly packed
• 1⁄2 cup fresh parsley, finely chopped with stems, firmly packed
• 1 small onions, roughly chopped (approximately 160 grams)
• 2 tablespoons capsicum paste or 1⁄2 small red capsicum (80 grams)
• chilli fresh or minced (2 whole fresh or 2 teaspoons minced chili) - optional
• 1⁄2 teaspoon bharat spice blend (see cook’s note)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and black pepper to taste
• 4–5 medium potatoes, sliced into wedges
• 3–4 tomatoes, skin removed, sliced into rounds
• 1–2 onions, sliced into wedges
• 4 cups water
• 1⁄3 cup tomato paste
• 2 tablespoons pomegranate molasses