Stuffed potatoes with lamb

Name: Stuffed potatoes with lamb
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 medium-sized potatoes; 1 Onion; 150 g Carrots; 250 g cooked lamb from the leg; 2 TABLESPOONS Oil; 1 TEASPOON 4-spice mixture (pepper, nutmeg, ginger and cloves); 1 TABLESPOON Honey; 200 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Stem(s) Thyme; 4-5 Tbsp Olive oil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 medium-sized potatoes
1 Onion
150 g Carrots
250 g cooked lamb from the leg
2 TABLESPOONS Oil
1 TEASPOON 4-spice mixture (pepper, nutmeg, ginger and cloves)
1 TABLESPOON Honey
200 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Stem(s) Thyme
4-5 Tbsp Olive oil

Directions

1
Boil the potatoes in boiling water for about 20 minutes. Peel onion, chop finely and dice finely. Peel carrots and cut into small cubes. Cut meat into small cubes as well.
2
Heat the oil in a pan. Fry the meat, carrots and onion for 3-4 minutes. Add spice mixture and honey and deglaze with stock. Season with salt and pepper and simmer for 5-7 minutes, stirring several times.
3
Drain the potatoes and let them cool down. Wash the thyme, shake dry and chop the leaves of 4 stems finely. Cut potatoes in half and hollow out the halves slightly. Mash the inner potato mixture with a fork and add to the meat.
4
Add chopped thyme to the meat and fill the potato halves with it. Place the potatoes in an ovenproof dish and drizzle with olive oil. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
5
manufacturer) bake for approx. 20 minutes Remove and sprinkle with coarse pepper and remaining thyme.