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6 Serves
105 Mins
Preheat your oven to 200°C. Peel and dice the potatoes into small, uniform cubes.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
84 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
482 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
138 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a large frying pan, heat the cooking oil over medium heat. Add the diced onions and sauté until translucent, then add the ground meat and cook until browned.
Season the meat mixture with salt, black pepper, and any desired spices. Stir in the diced potatoes and cook for a few minutes before transferring the mixture into a casserole dish.
In a separate bowl, whisk together the yogurt, eggs, and a small amount of flour to create the topping. Pour this mixture evenly over the potato and meat layer in the casserole dish.
Bake in the preheated oven for approximately 45 minutes, or until the potatoes are tender and the top is golden brown and set.
8
g58
g14
g
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Omani