” Nothing fancy here, just the homey and calming,” states Madhur Jaffrey in her book At House with Madhur Jaffrey when prefacing this meal. That about amounts it up. This meal isn’t overly spicy or that abundant. It’s certainly not the dish to wow dinner visitors. But it is comforting, and in some cases you remain in that type of state of mind. Pair this with rice and sauteed spinach and you have the makings of an actually gratifying meal.
The dominant flavor here is the cinnamon. Ensure you track down the genuine offer. The powder doesn’t quite work in the exact same way. Everything else is quite simple. The meat is browned then mixed with the yogurt, tomato, and all the spices. Most of the time is spent preparing the potatoes, however that does not truly need much attention. If you’re looking to spice this up, some mango pickles are always welcome.
- Yield: 4 individuals
- Total time: 45 minutes
- 3 tablespoons canola oil
- 2 3-inch cinnamon sticks
- 1 medium onion, carefully chopped
- 1 teaspoon fresh ginger, grated
- 3 garlic cloves, carefully chopped
- 2 pounds 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 waxy potatoes, peeled, and cut into 3/4- inch cubes
Pour oil into in heavy-bottomed 12- inch stainless steel sauté pan set over medium-high heat. When oil is sparkling, include onions. Prepare up until brown around the edges, stirring frequently. Add ginger and garlic, stir well, and cook until fragrant, about one minute.
Include lamb to the pan, breaking it up with a wood spoon. Prepare up until it is no longer red, stirring constantly.
cook for one minute.
Add salt, potatoes, and 2 cups of water.
Serve with rice, and a vegetable side. Sauteed spinach works well.
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