Potato lamb mince pan

Name: Potato lamb mince pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Courgette; 250 g red peppers; 2 Onions; 2-3 Garlic cloves; 600 g Potatoes; 4-5 Tbsp Oil; 500 g minced lamb (order from the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 TEASPOON dried thyme; 1 Mesp. Cinnamon; 200 ml clear broth (instant); 1 potty fresh mint

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Courgette
250 g red peppers
2 Onions
2-3 Garlic cloves
600 g Potatoes
4-5 Tbsp Oil
500 g minced lamb (order from the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 TEASPOON dried thyme
1 Mesp. Cinnamon
200 ml clear broth (instant)
1 potty fresh mint

Directions

1
Clean and wash the zucchini and peppers. Cut the zucchini into thick slices and the bell peppers into pieces. Peel onions and garlic. Dice onions, press garlic through a garlic press.
2
Wash and peel the potatoes and cut them into slices. Heat the oil in a large pan and fry the potatoes for about 10 minutes, turning. Add the minced meat and fry well. Finally add garlic, onions, paprika and zucchini, also braise briefly and season with salt, pepper, paprika, thyme and a little cinnamon.
3
Pour on the stock and simmer covered for about 5 minutes. Meanwhile wash mint, dab dry and cut into fine strips, except for 2-3 stems. Serve the finished mince pan sprinkled with mint and garnished.
4
Crème-fraîche tastes good with it.