Potatoes with lamb, tomatoes & green chilli

Potatoes with lamb, tomatoes & green chilli

Patates oturtmasi

By
From
Turkish Meze
Serves
6-8
Photographer
Alicia Taylor

If you happen to have any leftovers when you make this dish, don’t worry — it keeps well in the refrigerator and will still be highly delicious a few days later.

Ingredients

Quantity Ingredient
1kg tomatoes
250ml olive oil
1 large onion, diced
2 tablespoons tomato paste
500g minced lamb
3 long green chillies, diced
15g chopped flat-leaf parsley, plus extra to garnish
1kg desiree or other all-purpose potatoes, peeled and cut into slices 5 mm thick
Cucumber yoghurt, to serve

Method

  1. Dice half the tomatoes and set aside. Slice the remaining tomatoes and set aside separately.
  2. Heat the olive oil in a saucepan, then gently fry the onion until soft and golden. Stir in the diced tomato, the tomato paste, lamb and chilli. Season with sea salt and freshly ground black pepper and cook, stirring, for 5 minutes. Stir in the parsley and set aside.
  3. Arrange a single layer of the potato slices in a large saucepan. Spoon one-quarter of the lamb mixture over the potato, then a layer of the sliced tomatoes. Sprinkle with sea salt.
  4. Now add another layer of the potato, then the lamb mixture, then the sliced tomatoes and a sprinkling of sea salt. Continue layering until all the ingredients are used, finishing with a layer of sliced tomatoes.
  5. Pour 250 ml water over the top, then cover with a lid or foil. Gently simmer for 30–45 minutes, until the potato is tender and the lamb is cooked.
  6. Garnish with extra parsley and serve hot, with some cucumber yoghurt on the side.
Tags:
Turkish Meze
Sevtap
Yuce
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Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
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canapés
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