Batatas Mashi

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Batatas Mashi

Post by Guest on Sat Jul 24, 2010 10:46 pm



Please remember when you place the lid on do not open until half way when you carefully flip them. This is how they cook (the steam). Also please test before to make sure they are tender. Different pans and potatoes can mean different cooking times. I use the leftover rice and meat mix to make hashwa.

1 pound ground lamb
10 medium potatoes
1/2 tablespoon Arabic Baharat spice
1 tablespoon tomato paste
1 can (15 ounces) tomato sauce
1 cup water
1/4 cup pine nuts
1 small onion, diced
salt and pepper to taste

1. In a 9-inch skillet on medium heat add lamb and onions. Cook until no longer pink, drain fat. Add meat back into pan with baharat, tomato paste, salt and pepper and pine nuts. Mix well and cook until pine nuts are golden. Wash and peel potatoes. Carefully core out the middle, set aside.

2. With a small spoon carefully fill the potatoes with the meat mixture. Using the bottom handle of the corer tightly stuff the meat mixture until at the top. In a saute pan on medium heat add tomato sauce and water. Carefully place potatoes into the pan and cover. Raise heat to full boil then reduce to low-medium. Cook for 1 hour, carefully switching side half way through.

Yields: 4 servings
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Re: Batatas Mashi

Post by Guest on Sat Jul 24, 2010 10:47 pm

Arabic Baharat:
2 tablespoons fresh ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
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