KIFTA AND POTATOES WITH TAHINI SAUCE

Kifta and Potatoes with Tahini Sauce image

One of my Middle Eastern husband's favorite meals. Serve with pita bread to dip in the tahini sauce.

Provided by leggett

Categories Meat and Poultry Recipes Lamb Ground

Time 1h5m

Yield 4

Number Of Ingredients 16

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Ingredients

1 pound ground lamb
½ large onion, minced
½ cup minced fresh parsley
1 ¼ teaspoons salt
¾ teaspoon ground allspice
¾ teaspoon ground black pepper
2 tablespoons vegetable oil, or as needed
5 potatoes, peeled and sliced into rounds
salt to taste
2 cloves garlic, crushed and peeled
2 lemons, juiced
1 ½ cups water
½ cup tahini
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch long pieces and arrange in a baking pan.
Bake in the preheated oven for 15 minutes.
While meat is cooking, heat vegetable oil in a frying pan over medium heat. Add potatoes; fry until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
Remove lamb from the oven; drain and discard any fat from meat. Leave oven on.
Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.
Arrange potatoes on top of lamb in the baking dish and pour tahini sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

Nutrition Facts : Calories 719.8 calories, Carbohydrate 62.2 g, Cholesterol 75.9 mg, Fat 42.1 g, Fiber 12.1 g, Protein 31.1 g, SaturatedFat 10.3 g, Sodium 1470.6 mg, Sugar 3.1 g