This easy, satisfying recipe covers all the food groups and is a meal in itself. Use the starchiest potatoes so that they mash well. Be sure to have only one serving that is, two halves to stay within permitted FODMAP levels. You can replace the lamb with any ground meat you like.
Ingredients
- 4 medium potatoes
- 1 tablespoon (15 ml) light olive oil
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon chile powder (omit for reflux)
- 2 spring onions, sliced thinly (green parts only)
- 14 ounces (400 g) lean ground lamb
- 1 zucchini, diced
- 2 tablespoons (28 g) butter
- ¼ tablespoons (28 g) butter
- 1 tablespoon (6 g) finely chopped fresh mint
- Salt and pepper
- 1 cup (120 g) grated mature cheese
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Wash the potatoes and place them in the oven for 1 hour. (You can wrap them in foil, if you like, but the skins will be less crispy.) Heat the oil in a skillet and add the spices and spring onions. Cook 1 minute. Add the ground lamb and cook until almost cooked through. Add the zucchini and cook for 3 to 4 minutes more.
- When the potatoes are soft, remove them from the oven. Handling them carefully (they are hot), slice them in half lengthwise and remove most of the potato flesh with a spoon. Place the flesh in a large bowl and mash with the butter and milk. Add the ground lamb mixture and mint to the potato flesh. Mix well and season to taste. Pile the mixture back into the potato shells and top each with the cheese.
- Place in the oven for 5 to 10 minutes or until the cheese melts. Serve immediately. Store leftovers in the fridge for up to 2 days.
