Spicy stuffed potatoes

Spicy stuffed potatoes

Reza’s Indian Spice

A real meat-eating boy’s dish, this is hearty comfort food. It’s delicate yet rich and based on a Persian dish. It’s almost like an upside-down eastern shepherd’s pie... though, of course, a glorified version. There’s nothing better than mince and potatoes together. This is an economical meal to make if you are on a budget, and a new way to use minced meat.


Quantity Ingredient
4 large potatoes of similar size
4 tablespoons vegetable oil, plus more to fry the potatoes
2 large onions, thinly sliced
1 teaspoon crushed garlic
225g minced lamb
2 tablespoons tomato puree
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons chopped coriander leaves
1 tablespoon chopped mint leaves
2 tablespoons chopped flat leaf parsley leaves
2 eggs, hard-boiled and chopped
freshly ground black pepper
300ml tomato juice
200ml beef stock
1/2 teaspoon caster sugar


  1. Wash and peel the potatoes. Cut a small slice from the bases to stop them wobbling around, then remove a ‘lid’ from the top and set aside. Hollow out the potatoes with a melon baller, creating a shell about 1cm thick. Discard the potato pulp.
  2. Heat some oil in a frying pan until hot and brown the potatoes and their lids. Remove with a slotted spoon and drain on kichen paper.
  3. In a separate pan, heat the 4 tbsp of oil until hot and add the onions. Sauté until the onions are soft, then add the garlic and continue to cook for a minute. Now add the minced lamb and cook until the meat is browned all over. Stir in the tomato purée along with half the cinnamon and allspice. Mix thoroughly and continue to cook for several minutes. Now add the herbs, eggs, salt and pepper and mix thoroughly. Remove the pan from the heat and allow to cool slightly. Preheat the oven to 180°C.
  4. Fill the potatoes with the stuffing, replace the tops, then arrange the potatoes in an ovenproof dish.
  5. Mix together the tomato juice, stock, remaining cinnamon and allspice, the sugar and seasoning to taste. Pour the mixture around the potatoes, cover and bake in the oven for about an hour, or until tender, basting occasionally with the juices. Adjust the seasoning and serve with flat bread, fresh herbs and Persian pickles.
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