How to Make Egyptian Baked Potatoes and Lamb | (Saniat Batatis) صينية البطاطس | The Egyptian Cook

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 pieces and save the bones.

Transfer the lamb and bones to a medium sized wok.

Add 1/2 yellow onion, 2 garlic cloves, 4 cardamoms, 4 cloves, 2 dried bay leaves, sea salt, black pepper, 1/2 teaspoon ground nutmeg, and 1 teaspoon ground ginger to the wok.

Add 6 cups water and turn the heat to high, putting the lid on to bring it to a boil.

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

While the lamb is simmering, wash the potatoes and slice them into 1/4 inch discs.

Transfer the sliced potatoes to a large mixing bowl and add the other half of the yellow onion, sliced.

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

Prepare the sauce by combining 16 ounces tomato sauce with 4 cups fresh lamb broth, 1 teaspoon oregano leaves, and 1/2 teaspoon crushed red pepper.

Layer the potatoes and onions in a baking dish, starting with a layer of potatoes and onions, then add the lamb, followed by another layer of potatoes and onions, keeping the top layer flat.

Give the dish a nice shake and bake in the oven at 400°F for 45 minutes or until the potatoes are fork tender.

Cooking Techniques

Equipment Needed

Spice Level: