GARLIC POTATO BAKE RECIPES

Steps:

• Prepare the lamb fillingPlace the flour, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat.Heat a large, ovenproof, heavy-based saucepan over high heat. Add the oil and heat, add the meat in batches and stir-fry until brown. Remove each batch of meat with a slotted spoon and put aside.Brown the onions in the oil. Add the garlic and cook for a minute longer.Add the tomatoes, tomato paste, chutney, chili flakes. Paprika and mixed herbs. Stir to blend well and caramelize slightly.Add the stock and bring to a slow simmer. Add the browned meat. Simmer slowly for 2 hours. Let the bredie cool down and ready start to prepare the potato topping.Prepare the potato toppingPreheat the oven to 200°.Blanch the potato slices in boiling water for 3-4 minutes, place in cold water to cool down and then place on a clean tea towel and dry.Combine the grated cheese, amasi, thyme, garlic, salt and pepper in a bowl.Add the potato slices and using your hands toss until every slice is coated with the mixture. Separate the slices that are sticking together and get the mixture in-between them.Pick up a handful of potatoes and organize them into a neat stack, lay the potatoes onto the prepared bredie with their edges aligned vertically. Continue placing the potatoes on top of the bredie working around the sides of the dish and then into the center until all the potatoes have been added and the entire dish is covered. The potatoes should be tightly packed.Pour the excess amasi/cheese mixture over the potatoes. Dot with the butter.Cover with foil and place in the pre-heated oven. Bake for 30 minutes. Remove the foil and continue baking until the top is golden brown, about another 10-15 minutes.Remove from the oven and serve with seasonal green vegetables.Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.

Steps:

• Prepare the lamb fillingPlace the flour, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat.Heat a large, ovenproof, heavy-based saucepan over high heat. Add the oil and heat, add the meat in batches and stir-fry until brown. Remove each batch of meat with a slotted spoon and put aside.Brown the onions in the oil. Add the garlic and cook for a minute longer.Add the tomatoes, tomato paste, chutney, chili flakes. Paprika and mixed herbs. Stir to blend well and caramelize slightly.Add the stock and bring to a slow simmer. Add the browned meat. Simmer slowly for 2 hours. Let the bredie cool down and ready start to prepare the potato topping.Prepare the potato toppingPreheat the oven to 200°.Blanch the potato slices in boiling water for 3-4 minutes, place in cold water to cool down and then place on a clean tea towel and dry.Combine the grated cheese, amasi, thyme, garlic, salt and pepper in a bowl.Add the potato slices and using your hands toss until every slice is coated with the mixture. Separate the slices that are sticking together and get the mixture in-between them.Pick up a handful of potatoes and organize them into a neat stack, lay the potatoes onto the prepared bredie with their edges aligned vertically. Continue placing the potatoes on top of the bredie working around the sides of the dish and then into the center until all the potatoes have been added and the entire dish is covered. The potatoes should be tightly packed.Pour the excess amasi/cheese mixture over the potatoes. Dot with the butter.Cover with foil and place in the pre-heated oven. Bake for 30 minutes. Remove the foil and continue baking until the top is golden brown, about another 10-15 minutes.Remove from the oven and serve with seasonal green vegetables.Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.