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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adapted from a recipe by Madhur Jaffrey. Not too spicy nor too rich, this is warming home-y Indian food. Serve with basmati rice and sauteed spinach. 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 |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground turmeric |
1 3/4 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. When oil shimmers and gives off tiny wisps of smoke, add cinnamon and onions. Cook, stirring often, until the edges brown. Add ginger and garlic, stir well, and cook until fragrant, about one minute.
2. Add lamb to the pan, breaking it up with a wooden spoon. Cook until it loses the pink color, stirring constantly. Add yogurt, tomato puree, cumin, coriander, cayenne, and turmeric. Stir well and cook for one minute.
3. Add salt, potatoes, and water. Stir well. Bring to a boil, cover, reduce heat to low, and cook until potatoes are tender, about 30 minutes.
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