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.
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
Wash, peel and chop the potatoes into thick flakes.
By flakes I mean uneven pieces, ones that will end up looking like this:
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).
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.