- 3 big red capsicums
- 3 cloves garlic
- 3 tablespoons olive oil
- 3 sundried tomatoes
- 1 cup walnuts
- 3 potatoes
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 800 g lamb
- 2 tablespoons flour
- 1 shallot
- 3 cloves garlic
- 2 bunches thyme
- 1 teaspoon black pepper
- 1 cup pomegranate juice
- 2 cubes MAGGI® Chicken Bouillon
- 1 roll short crust
Muhamara Potato Pie
INGREDIENTS
Muhamara Potato Pie with
Muhamara Potato Pie with 
- 3 big red capsicums
- 3 cloves garlic
- 3 tablespoons olive oil
- 3 sundried tomatoes
- 1 cup walnuts
- 3 potatoes
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 800 g lamb
- 2 tablespoons flour
- 1 shallot
- 3 cloves garlic
- 2 bunches thyme
- 1 teaspoon black pepper
- 1 cup pomegranate juice
- 2 cubes MAGGI® Chicken Bouillon
- 1 roll short crust
NUTRITIONAL INFORMATION
Muhamara Potato Pie with
Muhamara Potato Pie with
HOW TO PREPARE
Muhamara Potato Pie with
Muhamara Potato Pie with
1
Place the capsicums in a food processor, add in the garlic cloves, olive oil, sundried tomatoes, and walnuts, blend well until smooth.
2
Pour this mixture into a bowl and add in the mashed potatoes.
3
Sprinkle with black pepper and mix well. Keep aside.
4
Coat the meat with the flour.
5
In a large pot, heat the oil and cook the seasoned meat parts. Sauté until they become golden brown.
6
Add the shallot, garlic, and thyme and sprinkle with black pepper.
7
Pour on the pomegranates juice and stir.
8
Add a cup of hot water and 2 cubes MAGGI® Chicken Bouillon. Add to the pot and stir. Cover and keep cooking for 40 mins.
9
Remove from the gas flame when you feel that the gravy becomes thick.
10
Cover a pie dish with the short crust and then pour the meat with gravy.
11
Top with the capsicum-potatoes mash. Bake for 15 mins in medium preheated oven.
REVIEWS
Muhamara Potato Pie with
