Lamb Kofta w Kipfler Potatoes + Green Olives. I cooked it in a tagine but use anything with a lid. Mix lamb mince with grated onion, grated garlic, cumin, coriander, chilli flakes, polenta (or rice-crumbs/bread-crumbs), mint and s+p. Pop a little mince in hand and form. Brown the kofta in a little olive oil. Remove and add kipfler potato wedges and enough water to nearly cover. Drizzle over a nice amount of grape molasses. Add chopped tomato, sumac pepper, chicken stock/powder and s+p. Cover and simmer until potatoes are cooked. Return the kofta to the pan and scatter with green olives and fresh mint. Warm through. Serve with yogurt, lemon wedges and some greens - enjoy! . . . . #melbournefoodie #lambkofta #tagine #glutenfreerecipes #onepanmeal #meatballs #melbournerecipewriter #melbournefoodstylist #simplerecipe #sumacpepper #gewurzhaus