This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 6
Combine meat, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well then divide the mixture into 12 meatballs. Flatten meatballs to form patties. Arrange in a 30cmx24cm baking dish.
Step 2 of 6
Arrange potato slices on top of the meat patties then the onions, bell pepper rings and tomatoes slices
Step 3 of 6
Put water, tomato paste, MAGGI Less Salt Chicken Stock cubes, white pepper and cinnamon powder in a saucepan. Bring to boil then simmer for 5 mins with stirring to mix well.
Step 4 of 6
Pour prepared sauce into the oven plate and cover with foil. Bake in a 200˚C oven for 1 hour 30 mins or until potatoes are tender.
Step 5 of 6
Garnish with chopped parsley and serve.
Step 6 of 6
Tip: After peeling potatoes keep in water at room temperature to avoid changing in color.