Peel the potatoes, cut them into thin slices, and then set them aside.

Combine the ground beef or lamb with finely chopped onion, minced garlic, paprika, cumin, cinnamon, salt, pepper, breadcrumbs, and one beaten egg in a mixing bowl. Mix well.

Take a handful of the meat mixture and shape it into a flat oval patty.

Place a slice of potato on top of the meat patty and fold it over, enclosing the potato completely. Continue the process with the rest of the meat and potatoes.

In a separate bowl, beat the remaining egg.

Dip each stuffed meat patty into the beaten egg, then coat it with breadcrumbs.

Warm the olive oil in a large skillet on medium heat. Fry the stuffed meat patties until golden brown on both sides.

Once browned, transfer the Mafrum to a baking dish. Pour the broth over the Mafrum.

Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.

Remove the foil and continue baking for another 10-15 minutes until the Mafrum is cooked and the broth has reduced.