Moroccan Lamb Kofta Traybake with Peppers and Tomatoes

• 3 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 2 medium Red pepper
• 4 medium Tomato, ripe but firm
• 1 ½ tsp Fine sea salt
• ¾ tsp Black pepper
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 3 cloves Garlic
• 500 g Minced lamb
• 1 medium Lemon
• 20 g Fresh coriander

1. Heat the oven to 220°C (430°F). Drizzle 1 tbsp of the extra virgin olive oil over a large baking tray.
2. Cut the yellow onions into wedges, slice the red peppers, and cut the tomatoes into thick wedges. Tip them onto the tray and toss with 1 tbsp of the oil, 1 tsp of the fine sea salt, 0.5 tsp of the black pepper, 1 tsp of the ground cumin and 1 tsp of the sweet paprika.
3. Finely grate or crush the garlic. In a mixing bowl, combine the minced lamb with the garlic, remaining 1 tsp ground cumin, remaining 1 tsp sweet paprika, remaining 0.5 tsp black pepper, and remaining 0.5 tsp fine sea salt, then mix until evenly seasoned.
4. Shape the lamb mixture into 12 small kofta and nestle them among the vegetables. Drizzle the remaining 1 tbsp oil over the kofta.
5. Bake for 20 to 25 minutes, turning the kofta once, until the vegetables are tender and lightly charred at the edges and the kofta are browned and cooked through. If your tray is crowded, give everything a quick shuffle halfway so it roasts rather than steams.
6. Cut the lemon into wedges. Roughly chop the fresh coriander and scatter it over the traybake, then serve with the lemon wedges for squeezing over.

Made this recipe? Rate it — a comment is optional.