Spicy Garlic and Chili Kafta Khashkhash over Roasted Tomatoes

What you need

• 500 g (1 lb) lamb mince, not too lean, or half lamb and half beef
• 1 large green chili, seeded and finely chopped
• 1 large red chili, seeded and finely chopped
• 6 cloves garlic, crushed
• 1 tsp Aleppo pepper, or hot paprika
• 1 tsp seven spice, Lebanese baharat
• 1/4 tsp ground cinnamon
• 1 tsp salt, plus more for the tomatoes
• 1/4 tsp black pepper, ground
• 30 g (1/2 cup) flat-leaf parsley, finely chopped, divided
• 3 tbsp olive oil, divided, plus a little for the dish
• 8 large ripe tomatoes
• 1/2 small red onion, thinly sliced
• 1/2 tsp sumac
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   In a large bowl, combine the lamb, green chili, red chili, garlic, Aleppo pepper, seven spice, cinnamon, salt, black pepper, half the parsley and 2 tbsp of the olive oil. Knead by hand until sticky and evenly mixed.

2. 2

   Pack the meat tightly into a small oblong dish as one even slab about 3 cm (1 1/4 in) thick. Cover and chill for at least 2 hours.

3. 3

   Heat the oven to 200 °C (400 °F).

4. 4

   Cut the tomatoes in half and pull out the stem ends. Set them cut side down in an oiled roasting tin and cook until the skins wrinkle and loosen, about 20 min.

5. 5

   Peel the skins off the tomatoes, mash the flesh with a fork and season it well with salt. Keep warm.

6. 6

   Turn the chilled meat out onto a board in one block and cut it into 4 thick bars.

7. 7

   Heat the remaining olive oil in a frying pan over high heat. Fry the bars, turning, until browned on all sides and cooked through with no pink in the centre, about 5 min. Minced meat should reach 71 °C (160 °F) inside; if the centres are not there yet, finish the bars in the hot oven until they are.

8. 8

   Spread the mashed tomatoes over a warm platter and set the kafta on top.

9. 9

   Scatter over the red onion, the rest of the parsley and the sumac. Serve with the lemon wedges.

Imported from sbs.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.