Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 tbsp (30ml) vegetable oil
  • Salt and freshly ground black pepper to taste
  • 1 tbsp (15ml) vegetable oil
  • 1 lb (454g) minced lamb
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and finely chopped (optional, for extra kick!)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, adjust to taste)
  • 1/4 cup (60ml) beef broth (chicken broth works too)
  • 1/4 cup (60ml) ketchup (Heinz, naturally!)
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tbsp (15ml) yellow mustard
  • 2 hard-boiled eggs, peeled and sliced
  • 1/4 cup (25g) black olives, sliced
  • Fresh parsley, chopped (for garnish)
  • Mayonnaise (optional, for drizzling)

Instructions:

  1. Boil the potatoes until tender, then drain well.
  2. Heat oil in a large skillet. Add the boiled potatoes and cook until golden brown and slightly crispy, seasoning with salt and pepper. Remove from skillet and set aside.
  3. Add more oil to the skillet, if needed. Brown the minced lamb over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
  4. Add onion, bell peppers, garlic, and jalapeño (if using) to the skillet with the lamb. Cook until softened, about 5-7 minutes.
  5. Stir in cumin, paprika, and cayenne pepper (if using). Cook for 1 minute more. Then add beef broth, ketchup, Worcestershire sauce, and mustard. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  6. On a large platter or individual plates, arrange the fried potatoes. Top with the lamb mixture.
  7. Garnish with sliced hard-boiled eggs, black olives, and fresh parsley. Drizzle with mayonnaise, if desired.
  8. Serve Immediately: Best enjoyed hot and fresh!