Ingredients
Instructions
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1.
Boil sliced potatoes in salted water until just done. About 8 min. Drain and set aside
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2.
Heat oil in a large non-stick pan. Add the lamb and sear over medium-high heat while breaking up the meat. Stir in garlic, spices and green onions. Cook for one minute infusing the meat with the spices
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3.
Add mint and one cup of water and cook over medium-high heat until the water evaporates. About 5 minutes. Taste and adjust seasoning if needed
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4.
Layer half the potatoes in a buttered ovenproof dish such as dutch oven or a tagine. Season with salt. Cover with lamb mixture, collard leaves and half the cheese. Top with remaining potatoes and cheese and pour cream all over
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5.
Bake in preheated oven 375 F for 35 - 40 minutes, or until the potatoes start to brown
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6.
Note: I used water with the lamb in this recipe, but you can use GF chicken stock or dry white wine for additional flavour
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