Recipe Corner: California Lamb & Potatoes with Spicy Slaw




4 large russet potatoes, washed

1 medium onion, finely chopped

1-1/2 pounds lean ground lamb (or ground turkey)

2-3 cloves garlic, mashed

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1 cup red or green salsa

1 (8 oz.) can low sodium tomato sauce

2 jalapeno peppers, seeded and finely diced

1 tablespoon chili powder

1/2 teaspoon each black pepper, crushed red pepper flakes, dried oregano, paprika, and cumin

Dash of cinnamon (optional)

Shredded Jack, Pepper Jack or Mexican cheese

Chopped cilantro, tomatoes, green onions, diced olives, diced cucumber, sour cream or crema (Mexican sour cream) and fresh lime wedges as garnishes.

Hot sauce of choice

Olive oil


Cook in microwave until potatoes are tender or bake in a conventional oven. Set aside and keep warm.

In a large pan, sauté the lamb (or turkey) with the onions and garlic in a few tablespoons of olive oil until browned and drain.  Add the salsa, tomato sauce, jalapeno pepper, and chili powder; add the seasonings, and stir to combine.  Reduce the heat and simmer, uncovered, for 10-12 minutes, stirring occasionally.

Cut potatoes in half lengthwise (or in style of your choice); spoon the lamb mixture equally onto cut side of each potato half and top with choice of cheese, garnishes, sour cream, and Spicy Slaw.  Serve lime wedges and hot sauce on the side.

Spicy Slaw

4 cups Napa cabbage, chopped

Juice of two or three large limes

2-3 tablespoons of rice vinegar (more to taste)

2 cloves garlic, mashed

Dash of hot sauce, soy sauce, sugar, paprika, cumin, sea salt, and red or white pepper (to taste)

Olive oil

1 carrot, grated

1 medium red or white onion, diced

1 medium red or green bell pepper, diced

Mix the lime juice, rice vinegar, garlic, hot sauce, soy sauce, sugar, spices, salt, pepper, and some olive oil in a blender until smooth; adjust seasonings.  Toss the dressing with the cabbage, carrot, onion, and bell pepper in a glass bowl; cover and refrigerate until serving.

Serves 4.

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:   <>


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