ARABIC LAMB AND POTATO PIE

INGREDIENTS:

2  cups or 440g vegetable oil for deep frying
3  cups or 450g cauliflower, cut into large florets
500g  minced lamb
2  tbsp  olive oil
1  medium or 125g onion, sliced
3  cloves garlic, slices
1  medium or 150g  green bell pepper, sliced
2  medium or 300g tomato, peeled and sliced
2  cubes Maggi chicken stock
1  tbsp tomato paste
1/2  tsp Arabic seven spices
1  cup or 250ml water
For the potato:
4  medium or 1kg potato, cut into large cubes and boiled
1/2  cup or 125ml milk liquid
2  tbsp butter
1  pinch salt
1  pinch white pepper
1  cup or 100g mozzarella cheese, grated

Method:

• Heat oil and deepfry the cauliflower until is golden in color. Remove and set aside over a kitchen towel to absorb any excess oil.
• Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated oven at 200C for 10 to 15 minutes or until they are cooked.
• In a medium saucepan, warm olive oil and saute onion and garlic until softened then add green bell pepper and stir for 2 minutes. Add tomato, Maggi chicken stock cubes, tomato paste and Arabic seven spices.
• Stir for 5 minutes or until tomato is softened. Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower. Stir and set aside.
• Mash the potato with milk, butter, salt and pepper. Pour the cauliflower mixture in an oven-proof dish and the potato mixture over.
• Sprinkle the cheese over the potato and bake in a preheated oven at 250C for 15 minutes or until the top is golden in color.