* 2 lbs of lamb or beef, cut into cubes * 6 medium potatoes, peeled and sliced * 1 large onion, finely chopped * 2 garlic cloves, minced * 1 tablespoon of tomato paste * 1 tablespoon of paprika * 1 teaspoon of cumin * 1 teaspoon of turmeric * 1 teaspoon of cinnamon * 1 teaspoon of salt * 1/2 teaspoon of black pepper * 1/4 cup of olive oil * 1/2 cup of water
**Directions:**
1. To make Libyan mafrum, I start by preparing the vegetables. I peel and slice potatoes, eggplants, and carrots into thin rounds. Then, I season the vegetables with salt, pepper, and paprika. I mix the vegetables together and set them aside. 2. Next, I prepare the meat. I usually use lamb or beef, but you can use chicken or fish as well. I cut the meat into small pieces and season it with salt, pepper, and cumin. Then, I brown the meat in a large pot with some olive oil. 3. Once the meat is browned, I add the seasoned vegetables to the pot. I add enough water to cover the vegetables and meat, and I bring the mixture to a boil. Then, I reduce the heat and let it simmer for about an hour. 4. After an hour, I check the vegetables to see if they are cooked through. If they are, I remove the pot from the heat and let it cool for a few minutes. Then, I transfer the mixture to a large baking dish. 5. I cover the baking dish with foil and bake it in the oven at 350°F for about 45 minutes. Then, I remove the foil and bake it for another 15 minutes or until the top is golden brown. 6. Once the mafrum is done, I let it cool for a few minutes before serving. I usually garnish it with some chopped parsley or cilantro.
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*** For the full recipe visit here: [https://yummymideast.com/meat-dishes/hearty-libyan-mafrum-meat-stuffed-potatoes/](https://yummymideast.com/meat-dishes/hearty-libyan-mafrum-meat-stuffed-potatoes/)
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**Ingredients:**
*
2 lbs of lamb or beef, cut into cubes
* 6 medium potatoes, peeled and sliced
* 1 large onion, finely chopped
* 2 garlic cloves, minced
* 1 tablespoon of tomato paste
* 1 tablespoon of paprika
* 1 teaspoon of cumin
* 1 teaspoon of turmeric
* 1 teaspoon of cinnamon
* 1 teaspoon of salt
* 1/2 teaspoon of black pepper
* 1/4 cup of olive oil
* 1/2 cup of water
**Directions:**
1. To make Libyan mafrum, I start by preparing the vegetables. I peel and slice potatoes, eggplants, and carrots into thin rounds. Then, I season the vegetables with salt, pepper, and paprika. I mix the vegetables together and set them aside.
2. Next, I prepare the meat. I usually use lamb or beef, but you can use chicken or fish as well. I cut the meat into small pieces and season it with salt, pepper, and cumin. Then, I brown the meat in a large pot with some olive oil.
3. Once the meat is browned, I add the seasoned vegetables to the pot. I add enough water to cover the vegetables and meat, and I bring the mixture to a boil. Then, I reduce the heat and let it simmer for about an hour.
4.
After an hour, I check the vegetables to see if they are cooked through. If they are, I remove the pot from the heat and let it cool for a few minutes. Then, I transfer the mixture to a large baking dish.
5. I cover the baking dish with foil and bake it in the oven at 350°F for about 45 minutes. Then, I remove the foil and bake it for another 15 minutes or until the top is golden brown.
6. Once the mafrum is done, I let it cool for a few minutes before serving. I usually garnish it with some chopped parsley or cilantro.