favorite
print
like
Serves
US | Metric
Ingredients
  • 3 large white potatoes (sliced into chips)
  • bowl of leftover lamb shoulder
  • 1 white onion (finely chopped)
  • 1 red onion (finely chopped)
  • 3 cloves of garlic (finely chopped)
  • 1 tin of plum tomatoes
  • 1 tin of chickpeas (drained)
  • 50 g dried apricots
  • 200 ml vegetable stock (or stock of choice)
  • 70 ml water
  • 1 tbsp honey
  • 2 tbsps tomato puree
  • salt and pepper to taste
  • good slug of avocado oil (or oil of choice)
  • sprinkling of mozzarella cheese
spices
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 cinnamon stick
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp chilli powder
optional garnishing
  • fresh green and red chilli
  • pomegranate
  • fresh coriander or herbs of choice
  • fresh lime
Not so dirty fries!! Not so dirty fries!!

Not so dirty fries!!

Prep 30 minutes
Total 1 hour

Pre heat oven to fan 200℃

  1. Cut the potatoes into chips and season with avocado oil, salt and pepper before banging them in the oven on a parchment paper lined baking tray for 50-60 minutes. After 30 minutes reduce the temperature to fan 180℃ give the chips a little shake and place back in for 20-30 minutes.
  2. For the lamb topping, heat a large skillet and add 1 tbsp of avocado oil along with 1 white onion and 1 red onion. Sauté on a low heat for around 8-10 minutes. Add the chopped garlic and stir for 30 seconds before adding 1 tsp of paprika, 1 tsp of cumin, 1 tsp chilli powder, 1 cinnamon stick, 1 tsp garam masala, 1 tsp ground coriander. Stir well continuously for 1-2 minutes before adding 70 ml of water. Keep stirring until the water has evaporated.
  3. Throw in the leftover lamb along with 1 tin of plum tomatoes, 200 ml of stock, 2 tbsps of tomato purée, 1 tbsp of honey, 1 tin of drained chickpeas, 50 g of apricots, a good pinch of salt and pepper. Stir really well making sure to break up all the plum tomatoes with a wooden spoon. Bring to a boil before reducing the heat to a low simmer for 15-20 minutes stirring occasionally. ⠀
  4. Place all the chips in a large sharing skillet and top with the mixture. Sprinkle over some mozzarella cheese and place under the grill for a few minutes until the cheese has melted.
  5. Top with fresh green and red chilli along with some fresh pomegranate before serving.
Not so dirty fries!! Not so dirty fries!!

Not so dirty fries!!

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 3 large white potatoes (sliced into chips)
  • bowl of leftover lamb shoulder
  • 1 white onion (finely chopped)
  • 1 red onion (finely chopped)
  • 3 cloves of garlic (finely chopped)
  • 1 tin of plum tomatoes
  • 1 tin of chickpeas (drained)
  • 50 g dried apricots
  • 200 ml vegetable stock (or stock of choice)
  • 70 ml water
  • 1 tbsp honey
  • 2 tbsps tomato puree
  • salt and pepper to taste
  • good slug of avocado oil (or oil of choice)
  • sprinkling of mozzarella cheese
spices
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 cinnamon stick
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp chilli powder
optional garnishing
  • fresh green and red chilli
  • pomegranate
  • fresh coriander or herbs of choice
  • fresh lime

Pre heat oven to fan 200℃

  1. Cut the potatoes into chips and season with avocado oil, salt and pepper before banging them in the oven on a parchment paper lined baking tray for 50-60 minutes. After 30 minutes reduce the temperature to fan 180℃ give the chips a little shake and place back in for 20-30 minutes.
  2. For the lamb topping, heat a large skillet and add 1 tbsp of avocado oil along with 1 white onion and 1 red onion. Sauté on a low heat for around 8-10 minutes. Add the chopped garlic and stir for 30 seconds before adding 1 tsp of paprika, 1 tsp of cumin, 1 tsp chilli powder, 1 cinnamon stick, 1 tsp garam masala, 1 tsp ground coriander. Stir well continuously for 1-2 minutes before adding 70 ml of water. Keep stirring until the water has evaporated.
  3. Throw in the leftover lamb along with 1 tin of plum tomatoes, 200 ml of stock, 2 tbsps of tomato purée, 1 tbsp of honey, 1 tin of drained chickpeas, 50 g of apricots, a good pinch of salt and pepper. Stir really well making sure to break up all the plum tomatoes with a wooden spoon. Bring to a boil before reducing the heat to a low simmer for 15-20 minutes stirring occasionally. ⠀
  4. Place all the chips in a large sharing skillet and top with the mixture. Sprinkle over some mozzarella cheese and place under the grill for a few minutes until the cheese has melted.
  5. Top with fresh green and red chilli along with some fresh pomegranate before serving.