Lamb and Potatoes

Name: Lamb and Potatoes
Ingredients: 3 tablespoons canola oil; 2 cinnamon sticks, each 3-inch long; 1 medium onion, finely chopped; 1 teaspoon grated fresh ginger; 3 garlic cloves, finely chopped; 2 lbs ground lamb; 3 tablespoons plain yogurt; 3 tablespoons tomato puree; 1 teaspoon ground cumin; 2 teaspoons ground coriander; 14 teaspoon cayenne pepper; 14 teaspoon ground turmeric; 1 34 teaspoons salt; 10 ounces red potatoes or 10 ounces yukon gold potatoes, peeled and cut into 3/4-inch cubes; 2 cups water

15 ingredients

11 steps

Ingredients

3 tablespoons canola oil
2 cinnamon sticks, each 3-inch long
1 medium onion, finely chopped
1 teaspoon grated fresh ginger
3 garlic cloves, finely chopped
2 lbs ground lamb
3 tablespoons plain yogurt
3 tablespoons tomato puree
1 teaspoon ground cumin
2 teaspoons ground coriander
14 teaspoon cayenne pepper
14 teaspoon ground turmeric
1 34 teaspoons salt
10 ounces red potatoes or 10 ounces yukon gold potatoes, peeled and cut into 3/4-inch cubes
2 cups water

Directions

1

Heat oil in heavy-bottomed 12-inch skillet (not non-stick) over medium-high heat.
2

When oil shimmers and gives off tiny wisps of smoke, add cinnamon and onions.
3

Cook, stirring often, until the edges brown.
4

Add ginger and garlic, stir well, and cook until fragrant, about one minute.
5

Add lamb to the pan, breaking it up with a wooden spoon.
6

Cook until it loses the pink color, stirring constantly.
7

Add yogurt, tomato puree, cumin, coriander, cayenne, and turmeric.
8

Stir well and cook for one minute.
9

Add salt, potatoes, and water.
10

Stir well.
11

Bring to a boil, cover, reduce heat to low, and cook until potatoes are tender, about 30 minutes.