In a small food processor, add the 1 yellow onion, 1 cup parsley, and 4 garlic cloves. Blitz until finely chopped. Add them to a medium sized bowl along with the 900 g lean ground beef, 2 teaspoons seven spice, 2 teaspoons paprika, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, and ½ cup breadcrumbs. Mix well using your hands until the mixture is homogenous.

Shape the kofta into small logs, roughly 2 inches long. The mixture should make about 22-24 koftas.

Prepare the 4 yellow potatoes by slicing them into ¼ inch half moon slices. It's important you don't slice them too thick or they will need longer to soften.

In a large skillet that is at least 2 inches deep, on medium heat, add the 1 tablespoon extra virgin olive oil and heat it. Sear the kofta for 1-2 minutes on each side until golden and browned. Work in batches if required. Remove and set aside.

While the skillet is still on the heat, add the 3 tablespoons tomato paste and cook to caramelize it for a few seconds. Then, arrange the kofta in the skillet in a circular pattern. Nestle the potato slices in between the kofta, squeezing them all in as best as you can. If you don't care much for how it looks, you can just dump the potatoes and kofta in randomly.

Add the 2 cups chicken broth and ½ teaspoon salt. Cover and simmer on medium low heat for 20 to 30 minutes. You'll know its ready when the potatoes are tender and the sauce has thickened slightly. Serve over rice or with bread.