15 ounce tomato sauce with balkan thick yogurt) canned
1 cup chicken stock see homemade (I use my own )
4 servings ground pepper fresh black to taste
1 lb lamb lean (I use ground beef adding olive oil if I feel more fat is needed)
1 small onion diced
0.3 cup pinenuts
10 medium potatoes white yellow canned (for best flavour, you can use )
4 servings sea salt to taste
1 tablespoon tomato paste
4 servings balkan yogurt
Equipment
frying pan
Directions
In a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef. Cook until it is no longer pink, drain any remaining fat.2
Add the the baharat, tomato paste, sea salt, freshly ground black pepper and pine nuts.
Mix well and cook until the pine nuts turn golden.3 Wash and peel the potatoes. Carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together. Set aside.4 Carefully fill the potatoes with the meat mixture. Stuff until the top but not extremely tightly. In a pan on medium heat add the tomato sauce and chicken stock. Carefully place the potatoes into the pan and cover. Raise heat to come to a full boil and then reduce to medium-low. Cook for 1 hour or more until tender when pricked with a fork, carefully switching sides half way through.5 You may serve this over white Basmati rice, with a fresh salad and Balkan (thick) yogurt on the side if you don't add extra sauce.6 Enjoy!
