Serves 4 to 6
Prep time 3-4 hours
Potatoes, 6 large
Leeks, 2, thinly sliced
Minced lamb, 800g
Sun-dried tomato conserve, 60g
Harissa paste, 2 tbsp.
Turmeric, 1 tbsp + 1 tsp
Cinnamon, 1 tbsp + 2 tsp
Fennel seeds, 1 tbsp
Ground ginger, 2 tbs
Olive oil, 2 tbsp
Plain flour, as needed
Garlic cloves, 2, grated
Onion, 1, finely chopped
Orange blossom water, 3-4 tbsp
Orange, zest of 1
Sea salt flakes and black pepper
Fresh parsley, 1 tablespoon, chopped
Peel the potatoes and slice them into thick wheels, approx. 6cm. Soak the sliced potatoes in some salted water for 1-2 hours.
After the soaking period, drain and use a knife to make an incision horizontally halfway down the potato, only going three-quarters of the way through.
Preheat the oven to 180°C or 160°C if fan assisted.
In a large mixing bowl, combine the minced lamb, leeks, half of the sun-dried tomato conserve, harissa paste, 1 tablespoon turmeric, 1 tablespoon cinnamon, 1 tablespoon fennel seeds, 2 tablespoons ground ginger, teaspoon of salt and black pepper.
In a medium-sized shallow bowl, beat the eggs with the remaining teaspoon of cinnamon and 1 tablespoon water. In a separate shallow bowl, sprinkle a handful of plain flour.
Fill the incision you made in the potato round with a tablespoon of the lamb mixture, ensuring you are pressing it in firmly with your fingers.
Dip each filled potato piece in the beaten eggs and then transfer them to the flour and coat well. Heat a heavy-based skillet on medium heat and warm 2 tablespoons of olive oil.
Fry the stuffed potatoes in small batches until golden on both sides. Leave them to rest on some paper towel.
For the sauce, drizzle the remaining tablespoon of olive oil into a pan and fry the onion and garlic cloves together with the remaining sun-dried tomato conserve, 1 teaspoon of turmeric, 1 teaspoon cinnamon, pinch of salt, and pepper.
Cook for around 4 minutes. Add 300ml of water and bring everything to a boil. Reduce the heat and leave it to simmer for 10-12 minutes.
Pour the sauce in large baking dish and transfer the fried stuffed potatoes into the sauce. Add the orange zest and the orange blossom water.
Bake for 30 minutes, rotating the dish after 15 minutes. Serve warm with some crumbled feta, pomegranate seeds, and thyme.