Hi, I’m Joana. Today, we’re going to prepare kefta batata (beef kefta with potatoes) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kefta Batata (Beef Kefta with Potatoes) Recipe
Kefta Batata (Beef Kefta with Potatoes) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Kefta Batata (Beef Kefta with Potatoes) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook kefta batata (beef kefta with potatoes) using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kefta Batata (Beef Kefta with Potatoes):
- Get 1 kg mince beef meat
- Take 1 bunch parsley (chopped)
- Take 1 brown onion (chopped)
- Prepare 2 kgs potato
- Get 1 red capsicum
- Get 1 green capsicum
- Make ready 1 yellow capsicum
- Make ready 3 tomatoes
- Get 1 tbsp tomato paste
- Make ready 1 tbsp lemon juice
- Take 1 tbsp pomegranate molasses
- Take 2 tsp salt
- Take 2 cups water
Instructions to make Kefta Batata (Beef Kefta with Potatoes):
- Mix mince beef with chopped parsley, 1 tsp salt, and brown onion in a bowl, mix them together.
- Shape the mixture with your hand,
- Pre-heat a sauce pan, cook the shaped kefta meat into them until they are cooked well, place them in a tray, put aside.
- Peel potatoes and cut them up long thinck shape, deep fry them until they are cooked well, place them on top of the kefta meat.
- Cut up tomatoes and capsicums round shape, and place them on top of potatoes.
- Mix pomegranate molasses, lemon juice, tomato sauce, 1 tsp of salt together in a bowl, add 2 cups of water, mix them well.
- Pour the pomegranate mixture into a kefta tray, and bake it for 20-30 mins in 200°C heat.
- Kefta with potatoes is ready to serve.
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