Preheat oven to 180°C, gas mark 4.
Finely chop ½ an onion and mix with the lamb, parsley and spices, using your hands to create round shapes to make the kofta balls.
Cut the remaining 1.5 onions into rings, then peel the potato and slice it into disks. Put the onion rings and potato disks into a deep oven tray.
Add ghee to the tray, coating the vegetables as you go, and then add the lamb kofta balls.
Add chopped tomatoes, salt and the spices and cover straight away with foil.
Place the tray in the oven for 20 minutes, then remove the cover and leave it in for another 2-3 minutes, allowing the meat to turn a lovely brown colour.
Serve the kofta with rice vermicelli.
To make your own Arabic seven spice mix, combine ground paprika, cumin, coriander, cloves, nutmeg, cinnamon and cardamom to taste.