lazy potato and lamb

Mafarraka bil batata… Your escape is in potato… Is one way the name of this dish can be interpreted. I’m sure there’s a really different meaning lying behind it’s name, though. Or so I hope.

For my baked potato and mince recipe, click here.

Serves: 4

Ingreients:

6 potatoes (the brown ones with dirt on them)

200 g mince meat (lamb)

1 brown onion, finely diced

2 tps oil

salt, pepper, mixed spice

 

Method:

Wash, peel and chop the potatoes into thick flakes.

By flakes I mean uneven pieces, ones that will end up looking like this:

potato pieces picture

Salt the potatoes, and leave aside.

In your conventional deep fryer, heat the oil to right temperature. To check if it is, drop a piece of potato in the oil. If it sizzles immediately, the oil is ready.

Fry the potatoes for a couple of minutes (they don’t need to be cooked through completely).

Set aside.

In a large pot, on medium, drizzle the oil and place the onion. Cook through for 2 minutes.

Add salt, pepper and mixed spice to the mince.

Add the mince into the pot and separate it using a wooden spoon.

If the meat clumps together, then the dish is ruined! Keep the pot on low heat and keep separating the mince until it begins to brown.

Add 1/8 cup of water and cover. Leave to cook for 5 minutes.

Add the potatoes into the pot. Stir gently so that the mince and potato is evenly distributed.

Add 1/4 cup water and cover the lid.

Leave to cook on medium-low heat for 10 – 15 minutes.

When water has been absorbed and potato has cooked through, dish up and serve with pita bread and yoghurt.

Devour!

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