A Lebanes Kafta & Veg Stew

By The Lebanese Plate · 60 min

Ingredients

Instructions

1. Shape the kafta into balls or small patties, using a tablespoon to portion them so they are roughly the same size and cook evenly together.
2. In a large pot, heat 1 tablespoon of the olive oil. Brown the kafta on all sides without cooking it through, then remove it and drain on kitchen paper.
3. With the pot still hot and the leftover oil in it, saute the finely chopped onion for about 5 minutes until softened. Add the garlic and cook for 2 minutes.
4. Add the tomato paste and cook for 2-3 minutes.
5. Add the chopped tomatoes, stock, salt, pepper and cumin, then bring to the boil.
6. Add the potatoes and carrots. Reduce the heat and simmer for about 10-15 minutes, until the sauce starts to thicken and the vegetables are soft.
7. Add the peas and corn, and return the kafta to the pot. Cook on low for another 5 minutes.
8. Remove the pot from the heat. Stir in the parsley and season with salt and pepper to taste.

Summarized from The Lebanese Plate's video. Watch it for the details.

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