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Recipe Ingredients
- 454 grams fingerling potatoes, cut into 13-millimetre pieces
- 454 grams lamb mince
- ½ small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 15 millilitres olive oil, plus more for drizzling
- 15 grams Italian parsley, chopped
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 250 grams cherry tomatoes, halved, for topping
- 1 teaspoon za’atar, for topping
- 2 Persian cucumbers, sliced into rounds, for serving
Recipe Preparation
- Combine all the ingredients in a bowl, except for the tomatoes, za’atar, and cucumbers, then toss to combine.
- Place the crisper plate into the COSORI Air Fryer basket.
- Select the Preheat function, then press Start/Pause.
- Place the lamb and potato mixture onto the preheated crisper plate.
- Set temperature to 200°C and time to 14 minutes, then press Start/Pause.
- Remove the lamb kafta and potatoes when done.
- Serve the lamb kafta and potatoes topped with the tomatoes and za’atar, drizzled with olive oil, and with the cucumbers on the side.
