Xinjiang Chinese · China

Xinjiang-Style Lamb and Cabbage Stuffed Potatoes

Name: Xinjiang-Style Lamb and Cabbage Stuffed Potatoes
Total time: 60 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 4 potatoes; 200g lamb, diced; 1/2 cabbage, shredded; 1 onion, chopped; 1 tsp cumin; 1/2 tsp coriander; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp oil

A hearty dish featuring spiced lamb and cabbage wrapped in tender potatoes.

60 minutes4 servings

Method

Boil potatoes until tender. Cool and cut in half.
In a pan, heat oil and sauté onions. Add lamb and spices. Cook until browned.
Mix in cabbage. Stuff into potatoes. Place in a baking dish.
Bake at 180°C (350°F) for 20 minutes. Serve hot.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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