This is a one-pan lamb and potato casserole, or a patates oturtma as it’s known in Turkey. This is one of my favourite recipes to cook as the Autumn months approach. There’s something about cooking an oven dish that warms up your home that SCREAMS fall. If you’re looking for a new baked recipe you’ve got to try this one out.
The Simple Ingredients:
I love decorating this dish with some pepper or some tomato slices. You can also add some cheese on top before popping it in the oven for the final time! I serve with yoghurt and it goes down a treat.
Chilli compliments this dish really well for any that love their spice!
How to make the casserole (oturtma)?
Preheat the oven to 200°C/392°F/gas 5. Peel the potatoes and cut into slices, making circles of around a centimetre in thickness. Place them in a large saucepan (mine has a 28 cm diameter) and pour a tablespoon of the olive oil over the potatoes.
Cook in the oven for 30 minutes until the potatoes are softened and slightly darkened. Remove the potatoes from the saucepan and leave to the side.
Finely chop the onions into cubes and with some oil, caramelise them in the saucepan. Add the minced lamb, sun-dried tomato paste and the seasonings when the onions begin to brown. Leave the meat to cook on low heat for 25 minutes.
Once cooked, lay the potatoes around the pan in a ring shape. Layer the potatoes on top of each other if you have no room. Pour the boiling water on top and put back in the oven to cook at 180°C/356°F/gas 4 and cook for 30 minutes.
Lamb & Potato Casserole (Patates Oturtma)
Ingredients
- 3 potatoes
- 250 g lamb mince
- 2 white onions
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp sun-dried tomato paste
- 1 clove garlic
- 200 ml boiling water
- 4 tbsp olive oil
Instructions
- Preheat the oven to 200°C/392°F/gas 5. Peel the potatoes and cut into slices, making circles of around a centimetre in thickness. Place them in a large saucepan (mine has a 28 cm diameter) and pour a tablespoon of the olive oil over the potatoes.
- Cook in the oven for 30 minutes until the potatoes are softened and slightly darkened. Remove the potatoes from the saucepan and leave to the side.
- Finely chop the onions into cubes and with some oil, caramelise them in the saucepan. Add the minced lamb, sun-dried tomato paste and the seasonings when the onions begin to brown. Leave the meat to cook on low heat for 25 minutes.
- Once cooked, lay the potatoes around the pan in a ring shape. Layer the potatoes on top of each other if you have no room. Pour the boiling water on top and put back in the oven to cook at 180°C/356°F/gas 4 and cook for 30 minutes.