Potato Stew

Ingredients

• 1 kg medium potatoes
• Ground beef
• One onion
• Salt and black pepper
• Bay leaf
• Pine nuts, fried
• 3 large tomatoes
• Tomato juice or tomato paste with water
• Potato Stew recipe from a friend and chef of Sho Toabkheen Today:
• Claudette Ktenasho Umm Maurice
• Click Claudette Ktenasho Umm Maurice’s name to visit her page on Sho Toabkheen Today and read details of all her delicious recipes

Method

1. Peel the potatoes and scoop out the centers as you would for hollowing cucumbers, but keep the centers to use later.
2. Let the potatoes sit in water so they retain their color.
3. Sauté the chopped onion in a little vegetable oil until the onion browns slightly, then add the ground meat and cook until well browned; season with a pinch of salt, a pinch of black pepper, and a bay leaf. When the meat is cooked, add the fried pine nuts.
4. Let the meat filling cool before stuffing it into the hollowed potatoes.
5. When the filling has cooled slightly, stuff it into each potato and seal each potato with the center you removed earlier.
6. Fry the stuffed potatoes in vegetable oil until browned.
7. Place the fried potatoes in a baking tray and top with tomato slices and tomato paste mixed with water or fresh tomato juice as available.
8. Add a pinch of salt and pepper and bake in the oven—or broil from the top—until the potatoes are tender.