Lebanese Roast and Mashed Potatoes

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READY IN: 3hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the meat on low heat with 1 Tbsp olive oil and 1 Tbsp butter. Add the garlic, the onion, the carrot and 1 potato head. Add the pepper, the nutmeg, a little salt (be careful with the salt you will have to add it to the mashed potatoes too) and the cinnamon.
  • When brown add the wine, simmer for a bit then add water to cover the meat. Add the cinnamon stick and the laurel leaves.
  • Let it cook on medium heat.
  • When cooked remove it from its sauce and blend the sauce with the rest of the ingredients.
  • Put back the mix on fire, add 2 Tbsp of flour and 2 Tbsp of butter. Reduce the sauce till it has a viscous consistency.
  • Prepare the mashed potatoes: Boil the potatoes till cooked, then blend (with a little of the cooking water).
  • Put back on fire with the butter and the milk, mix till they becomes homogeneous and bring to a boil. The mix must have the consistency of a cake's dough.
  • When cold, cut the meat in thin round pieces (around 1cm at most).
  • Serve with mashed potatoes covered with gravy.
  • You prepare it by blending the meat sauce with the veggies and then reduce it on medium heat after adding 1 or 2 Tbsp flour.
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