Making Mubattan Kusha has created a couple of firsts for me: my first time trying Libyan food and my first time cooking with lamb. Chad and I both really enjoyed this dish. The lamb was expensive, but the flavor of it with the fried potatoes and spices definitely made it worth it. If you are unable to find lamb or it is just too expensive, good quality ground beef can be substituted. I love the use of cinnamon as a savory spice in Middle Eastern and Mediterranean cooking.
Mubattan Kusha also has a fried counterpart called Mbatan Batata. I have not tried this version yet, but Global Table Adventures has a recipe available with step by step photos. It has similar ingredients, but the meat mixture is stuffed between a cut potato slice, coated in egg and breadcrumbs, then deep-fried.