Egyptian Baked Potatoes with Lamb
- theegyptiancook
- Nov 20, 2023
- 3 min read
Egyptian baked potatoes and lamb in tomato sauce is a rich and flavorful dish that brings together tender lamb, aromatic spices, and perfectly roasted potatoes. The lamb is simmered in a savory broth with spices like cardamom, cloves, and cumin, then baked alongside the potatoes in a tangy tomato sauce. The result is a comforting meal where the lamb is infused with the vibrant flavors of the sauce, while the potatoes absorb all the delicious juices, making every bite full of warmth and depth. This dish is a wonderful showcase of traditional Egyptian ingredients and cooking techniques, perfect for a hearty family meal.
Ingredients
(Seasonings should be added to taste.)
For the Lamb and Broth:
1 pound lamb leg sirloin
1 yellow onion, peeled and halved
4 garlic cloves, peeled
4 cardamom pods
4 whole cloves
2 dried bay leaves
6 cups water
sea salt
black pepper
ground nutmeg
ground ginger
For the Potato Bake:
2 pounds russet potatoes, peeled and sliced
16 ounces tomato sauce
4 cups fresh lamb broth (from above)
sea salt
black pepper
ground nutmeg
ground ginger
ground cumin
crushed red pepper (optional, for heat)
Instructions
Preparing the Lamb and Broth
Start by preparing the lamb and lamb broth, which will be the base of this flavorful dish. Slice the lamb leg sirloin into small cubes, including any bones for added flavor. Transfer the lamb pieces to a wok or large pot. Add half a yellow onion (cut into large chunks), garlic cloves, cardamom, cloves, dried bay leaves, sea salt, black pepper, ground nutmeg, and water. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for about 20 minutes. This will create a rich and aromatic lamb broth that enhances the dish.
Preparing the Potatoes and Onions
While the broth is simmering, prepare the potatoes. Start by peeling and washing them thoroughly. Slice the potatoes into ¼-inch thick discs for even cooking. Thinly slice the other half of the yellow onion and combine it with the sliced potatoes in a bowl. Season the mixture generously with sea salt, black pepper, and ground cumin to enhance the flavors.
Combining the Sauce
Next, prepare the sauce that ties everything together. In a separate bowl, mix the tomato sauce with the freshly prepared lamb broth. For a hint of spice, add crushed red pepper to the sauce and blend it well. This sauce will soak into the potatoes and lamb during baking, creating a deliciously rich flavor.
Assembling and Baking
Now it’s time to assemble the dish. In a baking dish, layer the seasoned potatoes, onions, and lamb cubes evenly. Pour the prepared tomato and lamb broth sauce over the layers, ensuring everything is well-coated. Bake the dish in a preheated oven at 400°F (200°C) for approximately 45 minutes or until the potatoes are fork-tender and the flavors have melded beautifully.
Serving
Serve this Egyptian-style baked potatoes and lamb dish hot, accompanied by vermicelli rice and warm pita bread. This comforting meal is perfect for sharing and showcases the rich, bold flavors of traditional Egyptian cuisine.
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