Spiced Potato And Minced Lamb Recipes

SWEET POTATO BOWLS WITH SPICED LAMB AND MUSHROOMS

Steps:

• Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20-25 minutes.
• Meanwhile, toss sliced fennel, onion, vinegar, and 1/4 tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and 1/2 tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1-2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.
• Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl.
• Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.

INDIAN-SPICED GROUND LAMB AND POTATO STEW

Steps:

• Peel, rinse and cut potatoes into 1 cm (approximately 1/2 inch) cubes. Place in a bowl and cover with water. Peel and finely chop shallots and garlic. Rinse chiles and slice crosswise into rings.
• Rinse peas and drain. In a saucepan, heat oil. Add shallots, garlic and chile and cook 1-2 minutes. Add ground lamb and cook until browned and crumbly.
• Add tomato paste, broth, drained potatoes, peas and spices. Cover and simmer over medium heat, about 30 minutes. Season with salt and pepper and serve with toasted chapatis.

GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA

Steps:

• For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
• For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
• Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
• Light a grill or heat a grill pan over medium-high heat.
• Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
• Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
• For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
• For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
• Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
• Light a grill or heat a grill pan over medium-high heat.
• Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
• Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.

SPICED BEEF MINCE WITH JACKET POTATOES AND YOGURT

Steps:

• Heat 1 tbsp of the oil in a large pan and fry the onion for 8 minutes until softened. Add the beef mince and fry for another 5-6 minutes until the beef has browned, breaking it up with a wooden spoon.
• Add the garlic and spice mix, cook for 1 minute, stirring, then add the tinned tomatoes. Rinse out the tomato tin with stock and add that too. Season well and bring to a simmer. Loosely cover, reduce the heat and cook for 30 minutes, stirring now and then, until the mince is tender and the sauce has thickened. Take off the lid, add the chickpeas and cook for 5 minutes until heated through.
• Meanwhile, make the salsa: mix the fresh tomatoes, cucumber and herbs with the remaining 1 tbsp oil and plenty of seasoning.
• Serve the mince piled onto hot jacket potatoes with a spoonful of yogurt, some salsa and a sprinkling of herbs.

SWEET POTATO STUFFED WITH SPICED LAMB

Steps:

• Heat the oven to 180C. Wipe the skins of the sweet potatoes and bake them for about an hour.
• While they are baking, pour a little olive oil into a frying pan over a high heat, then add the minced lamb in a thin layer.
• Brown the lamb evenly, breaking it up and stirring from time to time. Remove the lamb from the pan, drain in a sieve if there is a lot of extra moisture, then put it in a bowl.
• Add the onion to the pan with a little olive oil over a medium heat and let it colour lightly. Stir the chilli into the onion with the ground spices and currants.
• When the chilli is soft, add mixture to the lamb with the mint and season with salt and pepper. When the potatoes are cooked through, remove them from the oven and cool slightly.
• Take a long slice from the top of each and use a teaspoon to scoop out the flesh from each skin, being careful to not pierce the sides.
• Chop the potato flesh into small pieces and mix with the lamb. Put the shells in a roasting tray and spoon in the lamb and potato mix (put any remaining mix alongside in the tray, it will crisp up when baking and taste great).
• Bake for 15-20 minutes until hot.
• TIP: The sweet potato dish is good with tzatziki.

SPICED POTATO AND MINCED LAMB

Steps:

• boil the potatoes.
• drain them and cut them into cubes.
• fry the lamb until brown.
• heat oil in a pan.
• put chillies and fry.
• add onion and saute.
• then add coriander, potatoes and lamb.
• cook till they get mixed well in the spices.
• remove them into an oven dish.
• and cover with the cheese.
• bake it till the cheese browns.

SPICED LAMB-AND-POTATO PIE

Steps:

• Gently soften the vegetables in the olive oil. Stir in the garlic. Add the mince and stir until the meat changes colour. Stir in the ras el hanout. Add the tomato paste, stock, parsley and season to taste. Bring to a simmer, stirring, then cover and cook very gently, stirring now and again, for 40 minutes. Stir in the lentils, cover again and simmer for a further 20 minutes, or until the lentils are tender. Check the seasoning. If it seems a little acidic, add a pinch of sugar.To make the potato crust, boil the potatoes in salted water until tender. Drain well and return to the hob to dry. Pour in the milk and gently heat, then add the butter. Turn into a deep bowl and whisk, using an electric beater, until smooth and fluffy. If necessary, loosen with a little more hot milk. Season to taste. 3 To assemble, turn the mince into a baking dish. Spread over the potato, using a spatula. Dot with butter. Bake at 190°C for 20-30 minutes, or until goldenCook's note: When the weather starts to turn, few things are as comforting as a shepherd's pie topped with a potato crust. Lentils thicken the mince and ras el hanout adds lovely spicy flavour."Ras el hanout is a Moroccan spice blend. The name in Arabic means "head of the shop," which refers to the best spices the store has to offer. There is no definitive recipe, but the blend typically includes the likes of cardamom, clove, cinnamon, coriander, cumin, paprika, nutmeg and turmeric. Woolies has taken the guess work out for you and and stock a ras el hanout blend on their shelves.Browse more Moroccan-inspired recipes here.Photographer: Toby Murphy