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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 48 |
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This dish goes well as a side item with grilled or roasted chicken and goes as well with barbequed ribs. Ingredients:
8 medium size potatoes elongated in shape, peeled and soaked in salty water for 15 minutes. |
3 medium size tomatoes diced. |
3 hot green chilli peppers medium size chopped |
1 large onion |
3 gloves of garlic mashed |
2 cubes of maggi chicken cubes |
2 table spoons tomato paste. |
1/2 cup chopped celantro leaves |
500 gram lean ground beef. |
1 table spoon salt |
1 table spoon sugar (or 2 table spoons pan cake maple syrup). |
2 tea spoons mixed spices |
1 tea spoon balck pepper |
1/2 tea spoon ground nutmeg. |
4 table spoons pine seeds |
4 table spoons pistachio seeds out of the shell |
1 cup shredded mozzarella cheese (or cheddar) |
5 table spoons vegitable oil for frying |
Directions:
1. Core the peeled potatoes after soaking in salty water with a corer, make sure you leave 1 cm of potato in thickness from all sides. Keep all the potato peices that comes out from the vored potatoes.
2. Fry the cored potatoes in vegitable oil until browned all over, then keep a side.
3. Fry the onions with half the chopped green chilli for 5 minutes. Then add the ground beef, salt, sugar or maple syrup, mixed spices, nutmeg and mix until all the meat becomes brown and almost cooked. remove and set a side.
4. In the same frying pan, fry the potato peices from the corer, add 1 table spoon of oil if needed, then add the tomatoes, the remaining half of chopped green chilli, 1/2 teas spoon black pepper, maggi cubes and tomato paste, celantro mashed garlic and let simmer for 15 minutes. Remove from the stove and empty all the sauce in a large 20x40 cm size Pyrex and set a side.
5. Fry the pistachio and pine nuts for 3 minutes with 1/2 tea spoon of sugar and a dash of salt until the pine nuts develop a golden color.
6. Mix the nuts with the ground beef and stuff the cored potatoes with the meat/nuts mix until full.
7. Place the potatoes in the Pyrex and over the sauce.
8. Sprinkle the shreded cheese over the potatoes, cover wiith foil paper and bake in a hot oven at 350 deg. for 10 minutes. Remove the foil paper and grill for an additional 5 minutes to give it a golden brown color.
9. Enjoy.
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