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Exotic Lamb Stuffed Potatoes

(4 Votes)
20 Min

The spice rack can be an easy world journey. Our Exotic Lamb Stuffed Potatoes are proof positive that a little spice can take us to a far off land.

What You'll Need

  • 6 to 8 potatoes, baked
  • 1 1/4 pounds ground lamb
  • 1 cup chopped onion
  • 1 (28-ounce) can whole tomatoes, undrained
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • salt to taste
  • black or cayenne pepper to taste

What to Do

  1. Slice off tops of baked potatoes; scoop out insides and reserve for other uses.
  2. In a large skillet, saute lamb and onion over medium heat until slightly browned.
  3. Add tomatoes, green pepper, parsley, allspice, nutmeg, salt and pepper and cook for 5 to 6 minutes.
  4. Preheat oven to 300 degrees F. Place potato shells in a baking pan; spoon meat - tomato mixture into potato shells and heat for about 10 minutes or until heated through. Serve.



Ground beef and ground turkey work just as well. I save the insides of the potatoes for potato soup, mashed potatoes, or other potato dishes.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Sorry, I need to add to my previous post a little. The recipe above calls for a 28-ounce can of whole tomatoes. To make sfiha, use crushed tomatoes instead, maybe the same amount or maybe a little less. And after everything is added to the meat in the pan, cook it down until the liquid is basically evaporated. You don't want the mixture runny. Alternatively, you could use fresh tomatoes, chopped.

I haven't made this recipe - yet - but the meat mixture is very similar to that of an Palestinian/Arabic "personal pizza" called sfiha. Omit the potato, make the meat mixture as described (maybe omit the green pepper and/or use a finely chopped hot pepper depending on your taste preferences), and spread on rounds of dough approximately 6" or 7" in diameter. Place on a generously oiled baking pan (say, a jelly roll pan) and bake at 350 degrees F till the dough is done. You can sprinkle with toasted pine nuts before baking. Eat with plain yogurt on the side. (NOT "Greek" yogurt, I doubt you'd be flying to Greece to pick some up anyway. Use something like Mountain High yogurt it's thinner, but good for spooning a little in with your bite of sfiha.) However, using the potatoes instead would be a good way of getting the same flavors with maybe less work. Delicious.

I think 10 1/4 lbs of ground lamb has got to mean 1 1/4 lbs of lamb.

Thanks for your comment! You were correct, and we've updated the recipe.


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