To the mutton keema add the finely chopped onion , parsely ,olive oil , spice and knead them into a mixture..
make balls and prees slightly and shallow fry it..Then shallow fry the potatoes which is marinated with salt and pepper..
Mix tahina and lemon juice together, the tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in color.Slowly add the water while stirring to keep the mixture smooth. One of the tricks is to place the tahini in a pot and bring it to a boil before pouring it over the kofta, this gives you a smoother tahini sauce without any lumbs
place the fried kofta in a baking dish and arrange the potatoes on top of it or in between . Pour sauce over kofta until you cover the kofta and topping
Cover the pan with foil, poke a few holes in the foil to allow steam to escape
Bake in the oven on the lowest rack at 220 C FOR 15- 20 minutes then remove the foil and cook until sauce thickens.
Recipe Notes
Meanwhile, have a look at what my other fellow bloggers have tried as a part of this first MFBC challenge!