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Arabic Lamb and Potato Pie
Is there anything more comforting on a chilly winter evening than a big hearty meat pie? Check out other recipes in MAGGI® Arabia for more home cooking inspirations.
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Ingredients
- 2 cups or 440 g vegetable oil for deep frying
- 3 cups or 450 g cauliflower, cut into large florets
- 500 g minced lamb
- 2 tablespoons olive oil
- 1 medium or 125 g onion, sliced
- 3 cloves of garlic, sliced
- 1 medium or 150 g green bell pepper, sliced
- 2 medium or 300 g tomato, peeled and sliced
- 2 cubes MAGGI® Chicken Bouillon
- 1 tablespoon tomato paste
- ½ tablespoon Arabic seven spices
- 1 cup or 250 ml water
- For the potato :
- 4 medium potatoes or 1 kg, cut into large cubes and boiled
- ½ cup milk or 125 ml
- 2 tablespoons butter
- Pinch of salt
- Pinch of white ground pepper
- 1 cup Mozzarella cheese or 100 g, grated
Products Used
Chicken BouillonHow to Prepare
- Heat oil and deep-fry the cauliflower until golden in color. Remove and set aside over a kitchen paper towel to absorb any excess oil.
- Form minced lamb into small balls and place them on a greased baking tray; bake in a preheated oven at 200˚C for 10-15 mins or until they are cooked.
- In a medium saucepan, warm olive oil and sauté onion and garlic until soft.Then add green bell pepper and stir for 2 mins. Add tomato, MAGGI® Chicken Bouillon cubes, tomato paste, and Arabic seven spices. Stir for 5 mins or until tomato is softened.
- Add the water and the prepared meat. Simmer for 10 mins, then add the prepared cauliflower. Stir and set aside.
- Mash the potato with milk, butter, salt and pepper.
- Pour the cauliflower mixture in an oven proof dish and the potato mixture over.
- Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 mins or until the top is golden in color.
Nutritional Info
Energy: 509.00 Kcal
Protein: 20.00 g
Carbohydrate: 33.00 g
Fats: 33.00 g
Protein: 20.00 g
Carbohydrate: 33.00 g
Fats: 33.00 g
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