Noor Murad Baked Lamb Koftas with Feta Recipe

Ingredients

• 1 large onion, peeled, halved and sliced into 0.5cm (¼in) half-moons (220g/7¾oz)
• 1 medium green (bell) pepper, stem and seeds removed, cut into 1.5cm (5⁄8in) strips (150g/5½oz)
• 1 medium red (bell) pepper, stem and seeds removed, cut into 1.5cm (5⁄8in) strips (150g/5½oz)
• 1 tbsp fresh thyme leaves
• 3 tbsp olive oil, plus extra for shaping
• 1½ tsp sweet paprika
• 200g (7oz) Datterini or cherry tomatoes
• 150g (5½oz) tomato passata (strained tomatoes)
• 2 tbsp apple cider vinegar
• ¾ tbsp maple syrup
• 120g (4¼oz) feta, broken into random large chunks
• 500g (1lb 2oz) minced (ground) lamb (15–20% fat) or beef (or a mixture of both)
• 40g (1½oz) panko breadcrumbs
• 20g (¾oz) parsley, leaves and soft stems finely chopped, plus an extra 1 tbsp to serve
• 10g (¼oz) oregano leaves, finely chopped, plus an extra 1 tbsp to serve
• 3 cloves garlic, crushed
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ¼ tsp bicarbonate of soda (baking soda)
• 1 (180g/6¼oz) onion, halved
• 1 large (130g/4¾oz) ripe plum tomato
• fine sea salt and freshly ground black pepper