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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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Oriental
7 persons
Economical
35 Mins

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 Bouillon

How 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.