Egyptian Baked Potatoes and Lamb Recipe | (Saniat Batatis) صينية البطاطس

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and is versatile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more nutrients and fiber.

Slice the lamb leg sirloin into small cubes and save the bones.

Transfer the lamb and bones to a medium-sized wok.

Add 1/2 yellow onion and 2 garlic cloves to the wok.

Add 2 dried bay leaves, sea salt, black pepper, 1 teaspoon ground nutmeg, and 1 teaspoon ground ginger.

Pour in 6 cups of water.

Turn the heat to high, put the lid on, and bring to a boil.

Once boiling, turn the heat down to medium-low and simmer for about 20 minutes.

While the lamb is simmering, wash the potatoes and slice them into thin discs.

Transfer the sliced potatoes to a bowl and add the remaining 1/2 yellow onion, sliced.

Season with sea salt, black pepper, and 1/2 teaspoon ground cumin.

Prepare the sauce by combining 16 oz tomato sauce, 3 cups fresh lamb broth, 1 teaspoon oregano leaves, and 1 teaspoon crushed red pepper.

Layer the potatoes, onions, and lamb in a baking dish.

Add the prepared tomato sauce and give it a nice shake.

Bake in the oven at 400°F for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level: