Rice Kofta with Potatoes in Tomato Sauce

Ingredients

• •500 g minced beef
• •1/2 cup Egyptian rice, washed and soaked for 10 minutes
• •1/4 small onion, grated and squeezed dry
• •2 garlic cloves, crushed (one for the kofta, one for the sauce)
• •3 tbsp ghee (softened for the kofta + for frying and the sauce)
• •3 medium potatoes
• •3 tomatoes, peeled, seeded, and pureed
• 1 1/2 cups beef broth (or hot water)
• •Salt to taste
• •1 tsp cumin
• •1/2 tsp ground cardamom

Steps

1. 1In a bowl, combine the minced beef with the drained soaked rice, squeezed onion, one crushed garlic clove, 1 tbsp ghee, salt, cumin, and cardamom. Knead by hand for 3-4 minutes until smooth and cohesive, then rest in the fridge for 10 minutes to firm up.
2. 2Peel and slice the potatoes into 0.5 cm rounds. Heat 1 tbsp ghee in a pan and fry the slices over medium heat for about 3 minutes per side — lightly browned but not fully cooked. Drain on paper towels.
3. 3Shape the kofta mixture into fingers or egg-sized balls. If the mix sticks to your hands, dampen them with a little water. In the same pan, brown the pieces on all sides over medium heat for 2-3 minutes per side — just to seal the meat, not to cook it through.
4. 4Make the sauce: in a small pot, heat 1 tbsp ghee, add the remaining crushed garlic and stir for 20 seconds. Add the pureed tomato with salt and cumin, and simmer over medium heat for 5 minutes until the raw flavor cooks off.
5. 5In a baking dish, arrange the fried potato slices in a single layer, then place the kofta pieces on top. Pour the sauce over everything and add the broth gradually until the liquid reaches about halfway up the kofta.
6. 6Cover the dish with foil and bake in a preheated 180°C oven for 35-40 minutes. Remove the foil in the last 10 minutes so the top browns and the sauce thickens.

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