|Pasture bum at the Big Red Farm.|
Not becoming curry anytime soon.
MINCED LAMB WITH POTATOES
adapted from Curry Easy by Madhur Jaffrey
3 Tablespoons olive or coconut oil
2 3-in. cinnamon sticks
1 medium onion, peeled and finely chopped
1 teaspoon peeled and finely grated fresh ginger
3 cloves garlic, peeled and finely chopped
2 lbs ground or minced lamb
3 Tablespoons plain yogurt
3 Tablespoons tomato paste OR 1/4 cup tomato puree
1 teaspoon ground cumin
pinch cayenne pepper
1/4 teaspoon ground turmeric
1 3/4 teaspoons salt
10 oz potatoes, cut into 3/4-inch cubes
|Cascade of potatoes|
Put in the onion. Stir and fry until it browns at the edges. Add the ginger and garlic. Stir for 1 minute.
Add the lamb. Stir and fry, breaking up the lumps until the meat loses its redness.
Add the yogurt, tomato paste, cumin, coriander, cayenne pepper and turmeric. Stir for 1 minute.
Add the salt, potatoes, and 2 cups water. Stir and bring to the boil. Cover, lower the heat and cook gently for 30 minutes, until potatoes are tender.