Batatas Mashi

Name: Batatas Mashi
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsps baharat, spice mix; 2 Tbsps butter; 425 grams tomato sauce (If you want more sauce add more but we like to serve it with Balkan thick yogurt); 237 milliliters chicken stock (I use my own homemade); 4 servings fresh ground black pepper, to taste; 454 grams ground lamb (I use lean ground beef adding olive oil if I feel more fat is needed); 1 small onion, diced; 59 milliliters pine nuts; 10 mediums yellow potatoes (for best flavour, you can use white); 4 servings sea salt, to taste; 1 Tbsp tomato paste; 4 servings balkan yogurt, to serve

Batatas Mashi is a gluten free main course. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 38g of protein, 35g of fat, and a total of 757 calories. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Head to the store and pick up pine nuts, tomato paste, potatoes, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.

Instructions

1 In a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef. Cook until it is no longer pink, drain any remaining fat.2

Ingredients you will need

Ground Lamb

Butter

Onion

Beef

Equipment you will use

Frying Pan

Add the the baharat, tomato paste, sea salt, freshly ground black pepper and pine nuts.

Ingredients you will need

Ground Black Pepper

Tomato Paste

Pine Nuts

Sea Salt

Baharat

Mix well and cook until the pine nuts turn golden.3 Wash and peel the potatoes. Carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together. Set aside.4 Carefully fill the potatoes with the meat mixture. Stuff until the top but not extremely tightly. In a pan on medium heat add the tomato sauce and chicken stock. Carefully place the potatoes into the pan and cover. Raise heat to come to a full boil and then reduce to medium-low. Cook for 1 hour or more until tender when pricked with a fork, carefully switching sides half way through.5 You may serve this over white Basmati rice, with a fresh salad and Balkan (thick) yogurt on the side if you don't add extra sauce.6 Enjoy!

Ingredients you will need

Chicken Stock