Lebanese Spicy Meat and Potatoes (batata w lahme)
Spicy ground meat and potatoes with cilantro and chilli
Ingredients
- 4 medium frying potatoes diced 1-2cm thick cubes
- 100 g ground meat lamb or beef
- 1 onion chopped
- 1 cup chopped cilantro fresh coriander
- ¼ teaspoon seven spice
- ⅛ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- 1 teaspoon sumac
- ½ birds eyes chilli finely chopped
- ½ teaspoon of salt approx
Instructions
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Dice the potatoes into thickish cubes 1-2cm thick. Deep fry in vegetable oil until half fried and slightly golden. Drain on a kitchen towel lined plate and set aside
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In a wide non stick pan, sauté the chopped onion in 2-3 tablespoon of regular olive oil on high heat for five minutes then on low for another fifteen minutes until golden
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Add the ground meat and turn up the heat. If using lamb drain any excess liquids
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Press the meat down with the back of the wooden spoon until you have a fine texture then add the seven spice, turmeric, cayenne pepper, chilli, and salt. Sauté for another ten minutes
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When the ground meat is mostly cooked, add the chopped cilantro and sauté for another few minutes
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Add the fried potatoes and sumac and stir everything together for another five minutes
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Taste one potato to check the seasoning and adjust as necessary
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Serve with warm flatbreads or a nice green salad.