4 Serves
70 Mins
Preheat your oven to 175°C.
In a small saucepan, melt the butter over medium heat. Stir in the tomato paste, then add the chopped tomatoes and water or stock. Season with salt and black pepper, bring to a boil, and let it simmer while preparing the meat.
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NigerianVitamin E
4 mg / 15 mgVitamin K
259 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
105 µg / 400 µgCalcium
165 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
412 mg / 1,250 mgPotassium
1251 mg / 4,700 mgSodium
1519 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
89 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
25 g / 20 gCholesterol
202 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a large bowl, combine the ground lamb or beef, finely chopped onion, minced garlic, eggs, paprika, cumin, and chopped parsley. Season with salt and pepper, then mix thoroughly with moistened hands for 2 minutes.
Shape the meat mixture into 20-25 oval-shaped patties.
Heat the cooking oil in a large skillet over high heat. Brown the patties on all sides for about 5 minutes, then transfer them to an ovenproof casserole dish.
Pour the prepared tomato sauce over the patties and arrange the green bell pepper slices on top. Cover the dish and bake for 40 minutes until the meat is cooked through.
18
g71
g19
g
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Turkish