The-Foodie-Footballer-Not-So-Dirty-Fries

Not So Dirty Fries!

These 'Not so dirty fries' are a great way to use up leftover lamb from your Sunday roast. They are delicious, full of flavour and not deep fried like you would usually get in most restaurants.
No ratings yet
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour
CourseMain Course
CuisineAmerican
KeywordFries
Servings 4 people
Calories 310kcal
Author: Marc Pugh

Ingredients
 

  • 3 Large white potatoes sliced into chips
  • 0.400 kg Leftover lamb shoulder
  • 1 White onion finely chopped
  • 1 Red onion finely chopped
  • 3 cloves Garlic finely chopped
  • 1 Tin of plum tomatoes
  • 1 Tin of chickpeas drained
  • 50 g Dried apricots
  • 200 ml Vegetable stock or stock of choice
  • 70 ml Water
  • 1 tbsp Honey
  • 2 tbsps Tomato puree
  • Salt and pepper to taste
  • Drizzle of avocado oil or oil of choice
  • Sprinkling of mozzarella cheese

Spices

  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 Cinnamon stick
  • 1 tsp Garam masala
  • 1 tsp Ground coriander
  • 1 tsp Chilli powder

Optional garnishing

  • Fresh green and red chilli
  • Pomegranate
  • Fresh coriander or herbs of choice
  • Fresh lime

Instructions
 

  • Pre heat oven to fan 200℃
  • Cut the potatoes into chips and season with avocado oil, salt and pepper before banging them in the oven on a parchment paper lined baking tray for 50-60minutes. After 30 minutes reduce the temperature to fan 180℃ give the chips a little shake and place back in for 20-30 minutes.
  • For the lamb topping, heat a large skillet and add 1 tbsp of avocado oil along with 1 white onion and 1 red onion. Sauté on a low heat for around 8-10minutes. Add the chopped garlic and stir for 30 seconds before adding 1 tsp of paprika, 1 tsp of cumin, 1 tsp chilli powder, 1 cinnamon stick, 1 tsp garam masala, 1 tsp ground coriander. Stir well continuously for 1-2 minutes before adding 70 ml of water. Keep stirring until the water has evaporated.
  • Throw in the leftover lamb along with 1 tin of plum tomatoes, 200 ml of stock, 2 tbsps of tomato purée, 1 tbsp
  • of honey, 1 tin of drained chickpeas, 50 g of apricots, a good pinch of salt and pepper. Stir really well making sure to break up all the plum tomatoes with a wooden spoon. Bring to a boil before reducing heat to a low simmer for 15-20 minutes stirring occasionally.
  • Place all the chips in a large sharing skillet and top with the mixture. Sprinkle over some mozzarella cheese and place under the grill for a few minutes until the cheese has melted.
  • Top with fresh green and red chilli along with some fresh pomegranate before serving.

Nutrition

Calories: 310kcal | Carbohydrates: 44g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 430mg | Potassium: 1218mg | Fiber: 7g | Sugar: 14g | Vitamin A: 936IU | Vitamin C: 42mg | Calcium: 112mg | Iron: 4mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer

Your Details

Recipe Essentials

One ingredient per line
One instruction per line

Recipe Details

Recipe Tags

Separate multiple tags with a comma.
For example: Italian, American

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hey! i'm marc

Marc-Pugh-former-pro-footballer

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

Find recipes:

GET THE LATEST RECIPES RIGHT IN YOUR INBOX

Your Details

Recipe Essentials

One ingredient per line
One instruction per line

Recipe Details

Recipe Tags

Separate multiple tags with a comma.
For example: Italian, American