Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) vegetable oil, plus extra for greasing
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 lb (450g) ground lamb (minced lamb)
  • 2 medium carrots, peeled and finely diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 cup (60ml) dry red wine (optional)
  • 1/4 cup (60ml) chicken broth or stock
  • 1 tbsp chopped fresh parsley, plus extra for garnish
  • Salt and pepper to taste

Instructions:

  1. Prepare the Potatoes: Grate potatoes and onion. Press out excess moisture.
  2. Sauté the Lamb & Carrots: Brown the lamb in olive oil. Add carrots and garlic and sauté until softened. Stir in spices and red wine (if using). Simmer until wine is reduced. Add chicken broth and parsley. Season with salt and pepper. Set aside to cool slightly.
  3. Combine the Kugel Base: In a large bowl, combine grated potatoes and onion, eggs, oil, flour, baking powder, salt, and pepper. Mix well.
  4. Assemble the Kugel: Pour half of the potato mixture into the greased baking dish. Spread the lamb and carrot filling evenly over the potato layer. Top with the remaining potato mixture.
  5. Bake the Kugel: Bake in a preheated oven at 375°F (190°C) for 60-75 minutes, or until golden brown and the internal temperature reaches 165°F (74°C) for the lamb.
  6. Rest and Serve: Let the kugel rest for 10-15 minutes before slicing and serving. Garnish with fresh parsley.