Arabic Lamb and Potato Pie
This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 7
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.
Step 2 of 7
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.
Step 3 of 7
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.
Step 4 of 7
Add the water and the prepared meat. Simmer for 10 mins, then add the prepared cauliflower. Stir and set aside.
Step 5 of 7
Mash the potato with milk, butter, salt and pepper.
Step 6 of 7
Pour the cauliflower mixture in an oven proof dish and the potato mixture over.
Step 7 of 7
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.