- 2 cups vegetable oil for deep frying
- 3 cups cauliflower or 450 g, cut into large florets
- 500 g minced lamb
- 2 tablespoons olive oil
- 1 medium onion or 125 g, sliced
- 3 cloves sliced garlic
- 1 medium green bell pepper or 150 g, sliced
- 2 medium tomatoes or 300 g, peeled and sliced
- 2 cubes MAGGI Chicken Stock
- 1 tablespoon tomato paste
- 0.5 tablespoon seven spices
- 1 cup water or 250 ml
- For the potato:
- 4 medium potatoes or 1 kg, cut into large cubes and boiled
- 125 ml or ½ cup milk
- 2 tablespoons butter
- 1 pinch salt
- 1 pinch white ground pepper
- 1 cup Mozzarella cheese or 100 g, grated
Arabic Lamb and Potato Pie
INGREDIENTS
Arabic Lamb and Potato Pie with
Arabic Lamb and Potato Pie with 
- 2 cups vegetable oil for deep frying
- 3 cups cauliflower or 450 g, cut into large florets
- 500 g minced lamb
- 2 tablespoons olive oil
- 1 medium onion or 125 g, sliced
- 3 cloves sliced garlic
- 1 medium green bell pepper or 150 g, sliced
- 2 medium tomatoes or 300 g, peeled and sliced
- 2 cubes MAGGI Chicken Stock
- 1 tablespoon tomato paste
- 0.5 tablespoon seven spices
- 1 cup water or 250 ml
- For the potato:
- 4 medium potatoes or 1 kg, cut into large cubes and boiled
- 125 ml or ½ cup milk
- 2 tablespoons butter
- 1 pinch salt
- 1 pinch white ground pepper
- 1 cup Mozzarella cheese or 100 g, grated
NUTRITIONAL INFORMATION
Arabic Lamb and Potato Pie with
Arabic Lamb and Potato Pie with
- Energy 509 (Kcal)
- Protein 20 (g)
- Carbohydrate 33 (g)
- Total Fat 33 (g)
HOW TO PREPARE
Arabic Lamb and Potato Pie with
Arabic Lamb and Potato Pie with
1
Heat oil and deep-fry the cauliflower until is golden in color. Remove and set aside over a kitchen towel to absorb any excess oil.
2
Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated oven at 200˚C for 10-15 minutes or until they are cooked.
3
In a medium saucepan, warm olive oil and sauté onion and garlic until soften then add green bell pepper and stir for 2 minutes. Add tomato, MAGGI Chicken Stock cubes, tomato paste and Arabic seven spices. Stir for 5 minutes or until tomato is softened.
4
Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower. Stir and set aside.
5
Mash the potato with milk, butter, salt and pepper.
6
Pour the cauliflower mixture in an oven proof dish and the potato mixture over.
7
Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.
REVIEWS
Arabic Lamb and Potato Pie with
