INGREDIENTS: serves 6-8
1/2 cup peanut oil
4 medium potatoes, peeled, thinly sliced
1kg minced lamb
1 onion, finely chopped
1/2 cup parsley, finely chopped
1 tsp cinnamon
1 tsp all-spice mixture
Salt and pepper, to taste
1 cup tahini
Juice of 2 lemons
Juice and zest of 1 orange
2 cups water
Sea salt, to taste
1/2 cup pine nuts, toasted
Chopped parsley, a handful, to garnish
Method:
- Heat peanut oil in a skillet and fry the potatoes until golden brown on both sides. Once done, place on paper towels to drain excess oil.
- In a large bowl, combine the minced lamb, onion, parsley, cinnamon, all-spice, salt and pepper. In a shallow baking dish layer potatoes at the bottom. Mould lamb mix into sausage -shaped cutlets and place on top.
- Put the dish for baking in a preheated oven at 180C for 10 minutes until partially cooked. Remove dish from oven but leave the oven on while you make the sauce.
- To make the sauce, mix tahini, lemon juice, orange juice, orange zest, water, and salt to taste. It should have a creamy, pouring consistency. Pour sauce over lamb cutlets and return to the oven to finish cooking, about 20 minutes. The sauce will thicken slightly. Garnish with toasted pine nuts and parsley. Serve hot with steamed rice and a salad.
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