Egyptian Baked Potatoes & Lamb

https://youtu.be/a4WhQfRi274?si=dzPVPSKYBTYj0c-u

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EGYPTIAN BAKED POTATOES AND LAMB

Yield 10

Prep time

30 Min

Cook time

1 H & 30 M

Bake Time

1 H & 15 M

Total time

3 H & 15 M

Egyptian baked potatoes and lamb in tomato sauce is a rich and deeply comforting dish made with tender cubes of lamb, layered potatoes, and a smooth, seasoned tomato sauce. The lamb is first caramelized in clarified butter, then gently simmered with aromatics to create a flavorful broth. The potatoes are seasoned generously with cumin, layered with the cooked lamb, and baked in a blend of fresh lamb broth and reduced tomato sauce until tender and lightly browned. The result is a hearty, well-balanced meal where every layer absorbs warmth, spice, and depth—perfect for a traditional family gathering.

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Ingredients

For the Lamb and Broth:

• 3 pounds lamb leg, boneless
• clarified butter
• 1 yellow onion
• 4 dried bay leaves
• 8 cardamom pods
• 8 whole cloves
• ground coriander
• sea salt
• black pepper
• 1 gallon water

For the Tomato Sauce:

• olive oil
• 1 yellow onion
• 4 garlic cloves
• 6 tomatoes
• ground coriander
• sea salt
• black pepper

For the Seasoned Potatoes:

• 3 pounds russet potatoes
• ½ yellow onion
• ground cumin
• sea salt
• black pepper

For Layering and Baking:

• homemade tomato sauce (from above)
• 4 cups lamb broth (from above)

For Garnish and Serving:

• fresh cilantro
• fresh pita bread
• vermicelli rice

Instructions

Prepare the Lamb and Broth:

1. Slice 3 pounds of boneless lamb leg into small cubes.
2. Reserve the bones if using bone-in lamb to enrich the broth with additional flavor.
3. Heat clarified butter in a large pot over medium heat.
4. Fry the lamb and season with sea salt and black pepper.
5. Cook the lamb for several minutes on each side until nicely caramelized and fragrant.
6. Add 1 whole yellow onion, 4 dried bay leaves, 8 cardamom pods, 8 whole cloves, ground coriander, sea salt, black pepper, and 1 gallon of water.
7. Bring the pot to a boil, and remove any foamy white substance from the top
8. Reduce the heat to a medium simmer.
9. Cover the pot with a lid and cook for about 90 minutes until the broth becomes rich and flavorful.

Prepare the Tomato Sauce:

1. Heat olive oil in a separate pan over medium heat.
2. Sauté 1 roughly chopped yellow onion with 4 minced garlic cloves until fragrant.
3. Add 6 roughly chopped tomatoes and season with ground coriander, sea salt, and black pepper.
4. Cook the sauce down while stirring frequently until it thickens.
5. Blend the sauce with an immersion blender until smooth and velvety.

Prepare the Potatoes:

1. Peel and thoroughly wash 3 pounds of russet potatoes.
2. Slice the potatoes into ¼-inch discs.
3. Transfer the sliced potatoes to a large mixing bowl.
4. Add ½ thinly sliced yellow onion to the potatoes.
5. Season generously with ground cumin, sea salt, and black pepper.
6. Toss everything together until the potatoes and onions are evenly coated.

Layer the Potatoes and Lamb:

1. Use an oven-safe baking dish with a fitted lid.
2. Create one single layer the bottom of the dish with seasoned potatoes and onions.
3. Distribute pieces of the cooked lamb evenly between the potatoes.
4. Repeat the layering process until all the potatoes and lamb are used.
5. Combine 4 cups fresh lamb broth with the prepared homemade tomato sauce.
6. Pour the broth and tomato sauce mixture evenly over the layered potatoes and lamb.
7. Shake the baking dish gently to help the liquid settle throughout the layers.

Bake:

1. Bake in the oven at 400°F with the lid on for at least 1 hour, or until the potatoes are tender.
2. Remove the lid and continue baking for an additional 15 minutes to lightly brown the top layer.

Serve:

1. Garnish the baked potatoes and lamb with freshly chopped cilantro.
2. Serve hot alongside fresh pita bread or Egyptian-style vermicelli rice.

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