Batata bil Laham

I have always been a meat and potato type of girl so if any recipe has a combination of the two I am in heaven. This recipe takes a bit of time and I have found it’s easier to pull up a chair at the table and work. I usually have a bit of the meat mixture left so I add a small amount of egg and breadcrumb’s and make kofta out of the remaining mix. These golden dumplings are perfect served with white rice.

5 potatoes, boiled, peeled and mashed
1 pound ground lamb
1 onion
2 eggs, beaten
4 tablespoons coriander
1 cup bread crumbs
2 teaspoons salt
2 tablespoons sunflower oil
1-1/2 tablespoon curry powder
1 tablespoons turmeric
oil for frying

1. In a small food processor add onion and coriander, pulse until chopped. In a medium sized bowl add onion mixture, turmeric, 1 teaspoon salt, curry powder and turmeric. Add lamb, mix and sit aside.

2. In a large mixing bowl add potatoes, remaining salt and sunflower oil. Make the potatoes mixture into a dough like consistency. Take a small ball the size of a large egg. Make a bowl with the potatoes mixture and stuff 1 heaping teaspoon full of lamb mixture inside and shape ball into a ball covering lamb. Place in the refrigerator for at least 30 minutes.

3. Add eggs in a small bowl and breadcrumbs in another small bowl. Add enough oil to fry into a saute pan on medium heat, allow to get hot. Dip potatoes into egg mixture and then roll in breadcrumbs. Fry on each side until golden and lamb is well done.  About 10-15 minutes.

Yields: 18

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