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Loading...A beloved Iraqi home-style bake that layers sliced potatoes with cubes of lamb, ripe tomatoes, and onions in a single roasting pan. The meat and vegetables slowly soften together under warm Middle Eastern spices, producing a rustic, deeply comforting dish best scooped up with flatbread.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 525 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 52 gCarbs
- 6 gFiber
- 8 gSugar
- 32 gProtein
- 640 mgSodium
- 1480 mgPotassium
- 85 mgCalcium
- 5 mgIron
- 35 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the casserole
- 2 lbs russet potatoes, peeled and sliced 1/4-inch thick
- 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
- 3 large tomatoes, sliced into rounds
- 2 large yellow onions, sliced into thick rings
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1/4 cup olive oil
- 1/2 cup warm water
For the spice mix
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp kosher salt
- 1/4 tsp ground cardamom
Directions
- Preheat the oven to 400°F (200°C) and lightly grease a deep 9×13-inch baking dish with 1 tablespoon of the olive oil.
- Toss the lamb cubes in a bowl with the minced garlic, half of the spice mix, and 1 teaspoon of the salt; let them rest at room temperature for 10 minutes while you prep the vegetables.
- Arrange a layer of potato slices across the bottom of the dish, slightly overlapping, then scatter half of the lamb cubes over the potatoes and top with half of the onion rings and half of the tomato slices.
- Repeat with another layer of potatoes, the remaining lamb, onions, and tomatoes, finishing with a final layer of potato slices on top to protect everything from drying out.
- Whisk the tomato paste, remaining spice mix, remaining salt, olive oil, and warm water in a small bowl until smooth, then pour evenly over the layered ingredients so the liquid seeps down through the layers.
- Cover the dish tightly with foil and bake on the middle rack for 60 minutes, until the lamb is tender and the potatoes yield easily to a knife.
- Remove the foil, increase the oven to 425°F (220°C), and bake uncovered for 25 to 30 minutes more, until the top is deeply golden and the edges are lightly caramelized.
- Let the casserole rest for 10 minutes so the juices settle, then bring the whole dish to the table and serve hot with warm flatbread and a simple cucumber-yogurt side.
- Spoon generous portions onto plates, making sure each serving gets a bit of the rich pan juices, and enjoy this comforting Iraqi classic.
Cook’s Notes
- For deeper flavor, brown the seasoned lamb cubes in a hot skillet for 2 to 3 minutes before layering; this adds a subtle crust and richer pan juices.
- Choose starchy russet or Yukon Gold potatoes so they hold their shape while absorbing the spiced tomato liquid.
- If you like a bit of heat, sprinkle 1/4 teaspoon of Aleppo pepper or a pinch of cayenne into the spice mix.
- Serve with warm pita or samoon bread and a side of plain yogurt with chopped mint to balance the warm spices.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day once the flavors have melded.
