Baked Kofta Penrose casseroleFeatured by Carter Estate Winery in the Gold Wine Club.
Pair this flavorful casserole with a red blend from your most recent wine club shipment!Yield: 4
Prep Time: 10 Minutes
Cook Time: 60 Minutes
• 1 lb Yukon Gold potatoes
• 1 lb Roma Tomatoes
• 2-3 large Anaheim Chilis
For the Kofta
• 1 pound ground lamb OR lean ground beef
• 1 medium onion, grated
• ½ cup chopped parsley
• 1 teaspoon Allspice
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Salt
• 1 teaspoon ground pepper
• ½ teaspoon ground Cardamon
• ½ teaspoon nutmeg
• ½ teaspoon red chili flakes
• 2 cups jarred pasta sauce, such as Rao’s or Victoria’s White Linen
• 2 cloves minced garlic
• Olive Oil
1. Preheat oven to 450 F.
2. Scrub and slice Yukon potatoes into ¼ inch rounds. Toss with olive oil and lay onto a baking sheet. Bake for 10 to 12 minutes. Remove from oven and allow to cool.
3. Mix the Lamb or ground beef with all of the spice seasonings, grated onions and chopped parsley. Once mixed, form into balls, approximately 1 inch in diameter, and place on a sheet pan. You should make approximately 20 meatballs with this mixture. Place sheet pan in the refrigerator for 20 minutes to allow meatballs to firm up.
4. Slice tomatoes into ¼ inch rounds and do the same with the Anaheim chilis, removing seeds from the chilis.
5. Remove meat balls from refrigerator and press the meatballs with the bottom of a glass to form small, oblong patties. Next, using a large casserole dish (14 inch diameter round or 10 X 13 rectangular dish) pour the 2 cups of pasta sauce into the bottom and add the 2 cloves of minced garlic. Mix and form an even layer of sauce on the bottom of the dish.
6. Shingle the ingredients in an even manner on top of the sauce, careful to use a meat patty, potato slice, tomato slice and then chili slice. Repeat this process around the pan until all the ingredients are used. Drizzle lightly with olive oil and sprinkle with salt and pepper.
7. Place in the 450 F oven on the center rack and bake for 30 minutes. Remove from oven and allow to cool for ten minutes. Sprinkle with chopped parsley and serve with warm pita bread.
Recipe sourced from Carter Estate Winery