Middle Eastern · Dinner
Spiced Lamb and Potato Skillet
Lamb Batata Harra Skillet
Levantine spiced potato-and-lamb skillet with garlic, coriander, and Aleppo pepper, finished with lemon, parsley, and warm pita for scooping.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
720Calories
38gProtein
32gFat
65gCarbs
8gSugar
8gFiber
840mgSodium
95mgChol
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Instructions
1
Prep
Peel and cut 600g waxy potato into 1.5cm cubes. Finely grate 8 garlic cloves. Finely chop 2 small green chillies, 200g ripe tomato, 30g coriander leaves, and 10g flat-leaf parsley. Combine lamb spices: 2 tsp seven-spice, 0.5 tsp cinnamon, 1 tsp cumin, 2 tsp Aleppo pepper total, 1.5 tsp salt total.
2
Crisp
Heat 40ml olive oil in a wide skillet over medium-high for 1 minute. Add cubed potato and 1 tsp salt; cook 15 minutes, stirring every 3–4 minutes, until evenly golden and knife-tender. Transfer to paper towel. Wipe skillet clean.
3
Sear
Heat skillet over medium-high for 1 minute. Add 400g lamb mince with combined spices; cook 6–7 minutes, breaking up meat, until deeply browned and fat renders. Heat should remain medium-high throughout.
4
Bloom
Lower heat to medium. Add 20ml olive oil, grated garlic, green chillies, 1 tsp ground coriander, and 1 tsp Aleppo pepper; stir 30 seconds until fragrant. Add diced tomato and 0.5 tsp salt; simmer 3–4 minutes until tomato softens.
5
Build
Return crisp potato to skillet; toss 2–3 minutes until coated and warmed through. Off heat, scatter chopped coriander and drizzle 20ml lemon juice across. While potato combines, warm pita in a dry pan 30 seconds per side.
6
Plate
Transfer batata harra to serving vessels or a shared skillet. Scatter parsley over top. Serve with warm pita brushed lightly with olive oil and lemon wedges alongside for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb mince
- 2 tsp seven-spice mix
- 0.5 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tsp Aleppo pepper
- 1.5 tsp fine sea salt
- 600g (21.2 oz) waxy potato
- 60ml (1/4 cup) extra-virgin olive oil
- 8 garlic cloves
- 2 small green chilli
- 1 tsp ground coriander
- 200g (7.1 oz) ripe tomato
- 30g (small handful) coriander leaves
- 20ml (4 tsp) lemon juice
- 2 pita bread
- 10g (small handful) flat-leaf parsley
- 2 lemon wedges