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Chef profile – Riki Kaspi - Lamb Stuffed Potatoas

Episode: 1
Title: Chef profile – Riki Kaspi
Broadcast: June 11 2017
Presenter: Riki Kaspi

Riki Kaspi is the owner at The Cooking Professor, which runs cooking classes nearly every night. Today we learn a little about Riki’s passion for cooking and one of her favourite dishes.

LAMB STUFFED POTATOES

Ingredients

500g lamb, minced
2 Tbsp lemon zest
2 brown onions, finely diced
5 garlic cloves, finely diced
1 cup parsley, shredded
1 cup mint, shredded
2 slices white bread, crust removed, finely chopped
1 egg
1 Tbsp dried mint
1 Tbsp paprika
1 tsp ground turmeric
1⁄2 cup olive oil
1 Tbsp salt
2 tsp bi-carb soda
5 medium sized Royal Blue potatoes

Sauce ingredients:
3 Tbsp Oliv oil
2 large brown onions, finely diced
2 Tbsp “Riki Kaspi Spice Journey” Ras el hanut
2 tsp pomegranate molasses
2 tsp sugar
500ml chicken stock
1 Tbsp salt
500g frozen peas

Garnish:
Seeds from 1⁄2 pomegranate (you need 1 handful)
Coriander, shredded
50g pinenuts, roasted

Method

  • In a large bowl thoroughly mix all the meatball ingredients, except the mince and potatoes.
  • Add mince to paste and mix well until combined.
  • Set mixture aside.
  • To make the sauce fry the onions in oil and salt until golden.
  • Add Ras el hanut and sugar and fry for 1 minute.
  • Add pomegranate molasses and chicken stock and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Peel and cut potatoes lengthwise.
  • Use a small spoon scoop out the centre, leaving a 1.5cm shell.
  • Fill the hollow of the potato with the meat mix.
  • Add the potatoes to the sauce.
  • Add peas in between the gaps.
  • Put a lid on the pan and cook for 40 minutes over low heat (by then the potatoes should be tender but not falling apart).

To learn this dish at Riki’s class: Moroccan Feast with Riki Kaspi - 10/8/17 at 6pm

The Cooking Professor
P: 0411 274 712
W: www.yourlifestyle.tv

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