Ingredients:
- 2 kg medium-sized potatoes - peeled
- 500g minced meat
- 1/2 cup of pine nuts
- 2 tbsp vegetable oil or ghee
- 1 tsp 7 spices
- 1/4 tsp ground cinnamon
- 1 tsp salt - for the meat
- 3 tbsp tomato paste
- 2.5 cups water
- 1 tsp salt -for the potatoes
- 2 cups canola oil - for frying the potatoes
Directions:
- In a pan, add oil and roast the pine nuts until golden, remove from the pan and set aside
- In the same pan, add the meat and cook until browned. Add the spices, salt and pine nuts into the mixture, stir over low heat until the liquids in the meat start to evaporate. Remove from heat and set aside to cool
- core the potatoes using a vegetable corer, from one end. Allowing 1 cm thickness overall. Save the potato pulp for later
- Deep fry the cored potatoes until golden, then set aside to cool
- Stuff potatoes with the meat mixture to the top and arrange the potatoes in a baking dish or oven tray
- Dissolve the tomato paste and salt in the 2.5 cups of water. Pour over the stuffed potatoes, add some of the potato pulp onto the baking dish for added texture
- Place the potatos in a 180° c preheated oven, for approximately 20 - 25 minutes until the sauce thickens and the flavors have combined
- transfer to your choice of serving dish. Serve hot next to rice
- 2 kg medium-sized potatoes - peeled
- 500g minced meat
- 1/2 cup of pine nuts
- 2 tbsp vegetable oil or ghee
- 1 tsp 7 spices
- 1/4 tsp ground cinnamon
- 1 tsp salt - for the meat
- 3 tbsp tomato paste
- 2.5 cups water
- 1 tsp salt -for the potatoes
- 2 cups canola oil - for frying the potatoes
Directions:
- In a pan, add oil and roast the pine nuts until golden, remove from the pan and set aside
- In the same pan, add the meat and cook until browned. Add the spices, salt and pine nuts into the mixture, stir over low heat until the liquids in the meat start to evaporate. Remove from heat and set aside to cool
- core the potatoes using a vegetable corer, from one end. Allowing 1 cm thickness overall. Save the potato pulp for later
- Deep fry the cored potatoes until golden, then set aside to cool
- Stuff potatoes with the meat mixture to the top and arrange the potatoes in a baking dish or oven tray
- Dissolve the tomato paste and salt in the 2.5 cups of water. Pour over the stuffed potatoes, add some of the potato pulp onto the baking dish for added texture
- Place the potatos in a 180° c preheated oven, for approximately 20 - 25 minutes until the sauce thickens and the flavors have combined
- transfer to your choice of serving dish. Serve hot next to rice
