One Pot Kofta and Potato Stew

This kofta and potato stew is comforting, quick and comes together in one pot. It's a classic middle eastern dish that is simple yet deeply flavourful and perfect for weeknights. Tender, juicy kofta are seared until golden, then simmered with potatoes in a rich tomato-based broth. The result is a hearty, saucy stew perfect to spoon over rice. It's a weekly staple for our family!

📝 Ingredients

• 900 g lean ground beef
• 4 garlic cloves
• 1 yellow onion (quartered)
• 1 cup parsley
• 2 teaspoons seven spice
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup breadcrumbs (dry )
• 1 tablespoon extra virgin olive oil
• 4 yellow potatoes (peeled, small)
• 3 tablespoons tomato paste
• 1/2 teaspoon salt
• 2 cups chicken broth (or 1 chicken cube dissolved in 2 cups water)

👨‍🍳 Instructions

1. 1--- For the Kofta ---
2. 2In a small food processor, add the 1 yellow onion, 1 cup parsley, and 4 garlic cloves. Blitz until finely chopped. Add them to a medium sized bowl along with the 900 g lean ground beef, 2 teaspoons seven spice, 2 teaspoons paprika, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, and 1/2 cup breadcrumbs. Mix well using your hands until the mixture is homogenous.
3. 3Shape the kofta into small logs, roughly 2 inches long. The mixture should make about 22-24 koftas.
4. 4--- For the Sauce and the Potatoes ---
5. 5Prepare the 4 yellow potatoes by slicing them into 1/4 inch half moon slices. It's important you don't slice them too thick or they will need longer to soften.
6. 6In a large skillet that is at least 2 inches deep, on medium heat, add the 1 tablespoon extra virgin olive oil and heat it. Sear the kofta for 1-2 minutes on each side until golden and browned. Work in batches if required. Remove and set aside.
7. 7While the skillet is still on the heat, add the 3 tablespoons tomato paste and cook to caramelize it for a few seconds. Then, arrange the kofta in the skillet in a circular pattern. Nestle the potato slices in between the kofta, squeezing them all in as best as you can. If you don't care much for how it looks, you can just dump the potatoes and kofta in randomly.
8. 8Add the 2 cups chicken broth and 1/2 teaspoon salt. Cover and simmer on medium low heat for 20 to 30 minutes. You'll know its ready when the potatoes are tender and the sauce has thickened slightly. Serve over rice or with bread.