Stuffed Potatoes with Lemon Garlic Sauce
This recipe is potatoes stuffed with meat, then covered in a tangy sauce made with lemon, garlic, coriander, myrrh, ginger, garlic, and flour. The potatoes are first fried, then stuffed, then a thick sauce is prepared in the pan and the potatoes are added to simmer together before serving. The video also shows rice with vermicelli as a side dish, but it is not part of the recipe name or its core details.
Potatoes filled or prepared with a lemon-garlic sauce.
Like stuffed potatoes with a bright garlic sauce.
Ingredients
- Potatoes
- to taste Meat
- Chopped onion
- Lemon juice
- 2 tablespoons Flour
- Garlic
- Chicken stock cube
- Ginger
- Black pepper
- Salt
- Animal ghee
- Fresh coriander
- 3 cups Rice
- 1½ cups Vermicelli
Instructions
- Peel the potatoes in a bowl, then wash them and soak them in water so they do not discolor.
- Score the surface of the potatoes with a knife on the work surface, then hollow out the potatoes with a corer or hollowing tool until there is room for the filling.
- Fry the potatoes in a pan with animal ghee until golden and cooked through inside.
- Heat the same pan, then add a little animal ghee.
- Fry the chopped onion in the pan with the meat and salt until the filling is cooked, then leave the filling to cool.
- Wash the rice in a bowl, then soak it in plain water for half an hour.
- Heat the pan, then add the animal ghee and toast the vermicelli until it turns golden.
- Add the rice to the pan with the vermicelli, then add the salt and stir until the rice grains are coated with ghee.
- Add hot water to the pot or pan, depending on the preparation, then cook the rice over high heat until the water dries up.
- Cover the pan or pot, then reduce the heat to very low and leave the rice until cooked.
- Turn the rice grains after about a quarter of an hour, then leave for an additional 5 minutes.
- Heat the pan containing the meat fat, then add the remaining chopped onion with salt, black pepper, garlic, ginger, chicken stock, hot water, and lemon juice.
- Add the flour dissolved in cold water to the pan, stirring until the sauce thickens.
- Add the fresh coriander to the pan, then leave the sauce to boil until it thickens.
- Add the stuffed potatoes to the pan with the sauce, then leave for 5 minutes to absorb the sauce.
- Serve the stuffed potatoes on a serving platter with the sauce poured over them, and garnish with pine nuts if available.