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
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