Mahnke Family RecipesTurkish fried lamb and potatoes
I made this up, so you can really just 'wing it' a bit with amounts.
Ingredients
- 3⁄4 lbs / 300 g lamb mince3⁄4 lbs / 300 g lamb mince
- 1 large onion, diced (approx. 1 large onion)1 large onion, diced (approx. 1 large onion)
- 3 cloves garlic - crushed3 cloves garlic - crushed
- 2 t ground coriander2 t ground coriander
- 2 t ground cumin2 t ground cumin
- 1⁄2 t / 3 g salt1⁄2 t / 3 g salt
- 1 t black pepper1 t black pepper
- 1 t paprika1 t paprika
- 1⁄2 t chilli pepper flakes1⁄2 t chilli pepper flakes
- 1 1⁄4 lbs / 600 g potatoes - diced into small cubes (3/4 cm)1 1⁄4 lbs / 600 g potatoes - diced into small cubes (3/4 cm)
- 1 t / 6 g salt1 t / 6 g salt
- 1 t black pepper1 t black pepper
- 1⁄2 t cumin1⁄2 t cumin
- 1⁄2 t ground coriander1⁄2 t ground coriander
- 4 T / 50 g olive oil4 T / 50 g olive oil
Lamb
Potatoes
I use a Pensey seasoning called 'Turkish spices', but I think this is pretty close. I tend to serve it with naans or another flatbread.
Method
- Dice the potatoes, I leave the skins on if they are nice.
- Add to a large pot of boiling, salted water and cook for around five minutes after the water starts boiling again.
- Drain the potatoes and set them aside.
- Put some oil in a pan over medium-high heat and add the onions when hot. Fry for around 10 minutes
- Add the lamb and garlic. Fry for around 10 minutes.
- Add the spices. Stir and fry for around 3 minutes. Set aside the lamb.
- Put more oil in the pan and get very hot.
- Add the potatoes and fry until golden brown.
- Add the spices.
- Spread the potatoes in a flat dish.
- Put the lamb in the hot pan and heat up.
- Pour the lamb over the potatoes.
- Service with plain yoghurt.
Servings
4
Category
Prep time
10 minutes
Cooking time
30 minutes
Cuisine
Author
Peter Mahnke