Per Serving | %RI |
---|---|
KCAL 485 | 24% |
Fat 23.1g | 33% |
Sat Fat 7.9g | 39% |
Sugar 11.6g | 12% |
Salt 0.4g | 6% |
Preheat oven to 180°C/160°C fan.
Lay the lamb on a plate and dry excess moisture with kitchen towel. Season with salt, pepper and the cumin seeds.
Layer the bottom of a small, heavy casserole dish (approx. 18cm) with potatoes (lying them flat), reserving the rest for the lid. Put this casserole dish to one side.
Heat the oil in a large frying pan over a high heat. Add the meat until brown, in batches if necessary, then lift out and place into the casserole dish, along with the raw carrots. Tuck everything in so that the carrots are evenly mixed through.
Lower the heat and add the onion to the pan, cooking until soft (about 10 mins). Add the flour and stir until it absorbs excess liquid, then pour in the stock and pomegranate molasses, seasoning, and bring to the boil, stirring constantly. Pour this into the casserole dish. Layer the remaining potatoes on top, in an overlapping pattern, then top with the casserole lid and place the dish in the oven for an hour and a half.
After this time check that the potatoes are very soft. If they are, remove the lid, brush a little oil over the potatoes and turn the heat up to your oven’s hottest setting to brown the potatoes for 15 minutes (alternatively finish using the grill).
Serve with yoghurt, chopped parsley and pomegranate seeds.
500g fluffy potatoes (such as Maris Piper), peeled and sliced into 0.5-1cm discs
500g diced lamb (shoulder, neck or leg)
4tsp cumin seeds, lightly crushed in a pestle and mortar
2tbsp olive oil
1 onion, sliced
2 carrots, cut into chunks
1tbsp plain flour
300ml lamb or chicken stock
1tbsp pomegranate molasses (optional)
To serve,
yoghurt
parsley, chopped
pomegranate seeds
Cajun spiced chicken & potato one pot
Fantastically simple yet packed full of flavour, this dish is perfect to share with friends. Serve with yoghurt and top with pomegranate seeds to compliment that Cajun kick!
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
Want to make potato wedges at home? We have the perfect recipe for you to create healthy wedges which take just 10 minutes to cook.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
This campaign was originally produced in the framework of a programme co-financed by the European Union