Kafta Tray Bake with Tahini - Rouba Shahin Middle Eastern Cooking

Ingredients

• 3 medium potatoes peeled and cut into wedges
• 2 medium onion sliced into wedges
• 3 red tomatoes cut into wedges
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 350 grams lamb mince
• 150 grams beef mince
• 1/3 cup fresh basil leaves firmly packed
• 1/4 cup fresh mint leaves firmly packed
• 1/4 cup chopped parsley with stems firmly packed
• 1 small onion roughly chopped (approximately 80 grams)
• 1 whole fresh chilli optional
• 1/4 teaspoon Bharat or allspice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 tablespoon capsicum paste
• 1/2 cup tahini paste
• 2 cloves garlic crushed
• Juice of 1 lemon 3-4 tablespoons
• 1 teaspoon ground coriander
• salt to season
• up to 1 cup reserved tray juices from the roasted kafta and vegetables
• 2 tablespoons olive oil
• 3 tablespoons toasted pine nuts
• 1 tablespoon chopped parsley
• Sumac to garnish