Lamb Stuffed Potatoes Recipe

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The yogurt tang in the potatoes and hint of fruity sweetness in the filling combine to provide subtle, but intriguing flavors. You can save time by microwaving the potatoes.
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Servings:
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Ingredients
  • 4 baking potatoes, about 8 oz each
  • 1/2 pound ground lamb
  • 1 onion
  • 2 cloves garlic
  • 2 tablespoons dried apricots or other dried fruit (raisins cranberries, etc)
  • 1 tablespoon slivered or coarsely chopped almonds
  • 1/4 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/2 cup dry wine (substitute water or juice)
  • 1 tablespoon tomato paste
  • 1/4 cup plain yogurt (may need more)
  • salt and pepper
Directions
PREP
1 hr
COOK
15 mins
READY IN
1 hr
  • If using oven, preheat to 400°F.  Scrub potatoes, pierce with a fork and bake until soft, about 1 hour in oven or 20 minutes in microwave.
  • While potatoes cook, make the filling.  Chop onion and dried fruit; mince the garlic. Mix 1/2 teaspoon salt into the ground lamb and brown in lightly oiled skillet. Remove lamb and drain off all but 1 tablespoon of any accumulated fat. If there is no fat, add 1 tablespoon olive oil or butter and cook the onion until golden, about 5 minutes. Add garlic, fruit, almonds, allspice, turmeric, a pinch of salt and a few grinds of pepper. Stir and cook several minutes.
  • Mix wine and tomato paste and add to onion mixture. Stir in the lamb. Stir and cook 2 minutes. The mixture should be quite thick, but if it seems dry, add a little water. Remove from heat and set aside while preparing the potatoes.
  • Slice baked potatoes in half the long way. Carefully scoop out the insides, leaving a thin shell of potato to protect the skin. Mash the scooped-out potato with yogurt and a pinch of salt. Use more yogurt or a little milk if the potatoes seem too dry.
  • Gently press mashed potatoes back into the scooped out shells, leaving room at the center for the the meat filling. Fill and reheat in oven or microwave until warm.
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