Here’s my lamb version of Firinda Köfte (meatballs in the oven). The meatballs were delicious and tender and although I’m not a big fan of red meat, this was up my street!! This is my kind of tray bake, purely because there’s less to wash up, I’ve always enjoyed a good traybake because somehow all the variety of flavours infuse into something so wonderful which in return gives you a warm feeling. If red meat is not your thing then chicken mince will work wonders too. Afiyet Olsun!
Ingredients:
500g lamb mince
1 egg
2 heaped tbs of dried bread crumbs
A handful of chopped parsley
Salt and pepper to taste
1/2 tsp cumin powder
1 tsp dried oregano
1 tsp pul biber (Aleppo flakes)
1 Carliston pepper sliced
1 Red Marconi pepper sliced
Tin of tomatoes
2 heaped Tbs of tomato puree
Olive oil to drizzle
250g potatoes
Method:
Preheat oven to 180°c. In a bowl mix the mince beef with the bread crumbs, egg, oregano, pul biber, parsley, salt and black pepper until combined. Mould them into any shape, I prefer round meatballs. Peel the potatoes then cut them into quarters. In a deep and large baking dish, place the potatoes, both the sliced peppers and the meat balls. Season with cumin powder, salt and pepper. Pour over the tin tomatoes, then dissolve the tomato purée in a cup of water. Pour over the potatoes and meat balls. Drizzle with olive oil. Cover with foil. Bake in the oven for around 40 mins, then remove the foil and cook further until potatoes are cooked. Keep checking to ensure the dish does not dry out. Serve with rice and salad.
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