Potatoes with lamb, tomatoes & green chilli
- 1 kg (2 lb 3 oz) tomatoes
- 250 ml (8½ fl oz/1 cup) olive oil
- 1 large onion, diced
- 2 tablespoons tomato paste (concentrated purée)
- 500 g (1 lb 2 oz) minced (ground) lamb
- 3 long green chillies, diced
- 15 g (½ oz/½ cup) chopped flat leaf (Italian) parsley, plus extra to garnish
- 1 kg (2 lb 3 oz) desiree or other all-purpose potatoes, peeled and cut into slices 5 mm (¼ inch) thick
- yoghurt to serve
Dice half the tomatoes and set aside. Slice the remaining tomatoes and set aside separately.
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.
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.
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.
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.
Garnish with extra parsley and serve hot, with some cucumber yoghurt on the side.
This recipe first appeared in Turkish Meze by Sevtap Yuce.