Noor's Baked Lamb Koftas with Peppers, Feta and Oregano

Extracted from Lugma, by Noor Murad (Quadrille $37.50). Photography by Matt Russell & Matt Wardle
I adore koftas in all forms but especially done like this, where you don't have to fry them separately and the onions and peppers form a deliciously rich base for the meat to sit in. I added panko to the mix here, which isn't traditional but it does help keep the baked kofta nice and soft - leave this out if gluten free.

Ingredients

1 large onion, peeled, halved and sliced into 0.5cm (¼ in) half-moons (220g/ 7¾ oz)
1 medium green (bell) pepper, stem and seeds removed, cut into 1.5cm (⅝ in) strips (150g/ 5 ½ oz)
1 medium red (bell) pepper, stem and seeds removed, cut into 1.5cm (5/8 in) strips (150g/ 5 ½ oz)
1 tbsp fresh thyme leaves
3 tbsp olive oil, plus extra for shaping
1 ½ tsp sweet paprika
200g (7 oz) Datterini or cherry tomatoes
150g (5 ½ oz) tomato passata (strained tomatoes)
2 tbsp apple cider vinegar
¾ tbsp Madhur Jaggery
120g (4 ¼ oz) feta, broken into random large chunks

FOR THE KOFTAS

500g (1lb 20z) minced (ground) lamb (15-20% fat) or beef (or a mixture of both)
40g (1 ½ oz) panko breadcrumbs
20g (¾ oz) parsley, leaves and soft stems finely chopped, plus an extra 1 tbsp to serve
10g (¼ oz) oregano leaves, finely chopped, plus an extra 1 tbsp to serve
3 garlic cloves, crushed
1 tsp Peni Miris Cinnamon
1 tsp Jodhana Cumin
¼ tsp bicarbonate of soda (baking soda)
1 onion, halved (180g/ 6 ¼ oz)
1 large ripe plum tomato (130g/ 4 ¾ oz)
Surya Salt
Aranya Black Pepper, freshly ground

Methods

Preheat the oven to 200°C fan/220°C/425°F/Gas mark 7.
First make the koftas. Add the meat, panko (if using), herbs, garlic, spices, bicarbonate of soda, 1 teaspoon salt and a generous grind of pepper to a large mixing bowl. Using the coarse side of a box grater, grate the onion halves and then use your hands to squeeze out the excess liquid - you should get about 85g (goz) of squeezed-out flesh. Add this to the bowl, then grate the tomato in the same way, straining off the juices through a sieve (strainer) to leave 70g (2½oz) pulp. Add to the bowl.
Pour a little oil into a small bowl and use oiled hands to knead the mixture very well for about 4 minutes. Set aside to rest for 20 minutes.
Meanwhile, add the sliced onion, the red and green peppers, thyme, 2 tablespoons of the oil and ½ teaspoon salt to a large cast-iron skillet or ovenproof sauté pan and mix to combine. Bake for 15 minutes, or until the onion and peppers are softened and browned in places. Carefully remove from the oven and turn up the temperature to 220°C fan/240°C/475°F/ Gas mark 9.
Divide the meat mixture into 12 pieces, roughly 55-60g (2oz) each and, using oiled hands, form into torpedo-shaped koftas.
Stir the paprika and tomatoes into the pan with the peppers. In a jug, whisk together the passata, vinegar, jaggery, and ¾ teaspoon salt and pour this into the pan. Add the koftas, moving the peppers around them, then drizzle over the final tablespoon of oil. Return to the oven for 8 minutes, then turn each kofta over. Dot with the feta and bake for 12 minutes more, or until nicely browned and bubbling.
Sprinkle over the extra chopped herbs and serve directly from the pan.