Summary

Ingredients

• 500 g minced meat, lean beef
• 1 egg (s)
• 50 g breadcrumbs
• 1 onion (s), finely diced
• salt
• pepper
• Paprika powder, noble sweet
• 2 tablespoon flour
• 1 teaspoon oil

For the sauce:

• 1 teaspoon oil
• 1 large onion (s), finely chopped
• 2 clove (s) garlic, crushed
• 1 chilli pepper (s), red, pitted and finely chopped
• 2 bell pepper (s), very finely diced
• 400 g tomato (s), (tinned plum tomatoes)
• 300 ml vegetable stock, instant
• 2 tablespoon tomato paste
• 1 tablespoon basil, finely chopped
• 1 tablespoon oregano, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 pinch (s) sugar
• 50 g olives, reen, sliced

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Instructions

1. First make the kofte. To do this, mix all the ingredients for the kofta thoroughly, divide into 10 equal parts, shape each into a ball and toss in a little flour. Heat the oil in a pan and brown the köfte evenly, turning them frequently. (~ 10 minutes)
2. In the meantime make the sauce. To do this, heat the oil in a high pan, steam the onion and garlic in it until soft, but do not brown. Add the remaining ingredients, except for the olives, bring everything to a boil and cook over a high heat for 10 minutes so that the flavors mix and the liquid is reduced a little
3. Now put the kofte in the sauce, cover and simmer gently for about 30 minutes, until the meat is cooked through and the sauce has thickened. Puree about 50-100 ml of the sauce in a blender and add back to the sauce. Heat the olives in the sauce and season everything with salt and pepper.
4. Serve the kofte in the sauce with rice.