Kafta bil Saniyeh (Lamb Kafta, Potato and Tomato Traybake)

Ingredients

• 700 g waxy potatoes
• 3 tbsp sunflower oil
• 1 onion
• 500 g lamb mince
• 30 g fresh flat-leaf parsley
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 4 tomatoes
• 400 g passata
• 1 tbsp tomato purée
• 4 pitta breads

Method

1. 1

   Heat the oven to 200C (180C fan, gas 6). Peel the waxy potatoes and slice them 5mm thick. Toss with 2 tbsp sunflower oil and ½ tsp salt, spread over a large roasting tin and roast for 15 minutes.

2. 2

   Meanwhile, grate the onion and squeeze out the juice. Mix with the lamb mince, chopped parsley, allspice, cinnamon and 1 tsp salt and shape into 12 flat ovals about 1cm thick.

3. 3

   Slice the tomatoes into rounds. Arrange the kafta, potato slices and tomato slices in overlapping rows in the tin.

4. 4

   Whisk the passata with the tomato purée, 150ml water and ½ tsp salt, pour over and drizzle with the remaining oil.

5. 5

   Bake for 30-35 minutes until the potatoes are tender, the kafta browned and cooked through with no pink in the middle, and the sauce bubbling. Serve with the pitta breads, warmed.