"Nothing fancy here, only the homey and soothing," says Madhur Jaffrey in her book At Home with Madhur Jaffrey when prefacing this dish. That about sums it up. This dish isn't overly spicy or that rich. It's certainly not the dish to wow dinner guests. But it is comforting, and sometimes you're in that kind of mood. Pair this with rice and sauteed spinach and you have the makings of a really satisfying meal.
The dominant flavor here is the cinnamon. Make sure you track down the real deal. The powder doesn't quite work in the same way. Everything else is pretty straightforward. The meat is browned then mixed with the yogurt, tomato, and all the spices. Most of the time is spent cooking the potatoes, but that doesn't really require much attention. If you're looking to spice this up, some mango pickles are always welcome.
- 3 tablespoons canola oil
- two 3-inch cinnamon sticks
- 1 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 3 garlic cloves, finely chopped
- 2 pounds ground lamb
- 3 tablespoons plain yogurt
- 3 tablespoons tomato puree
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 1 ¾ teaspoons salt
- 10 ounces waxy potatoes, peeled, and cut into ¾-inch cubes
Pour oil into in heavy-bottomed 12-inch stainless steel sauté pan set over medium-high heat. When oil is shimmering, add onions. Cook until brown around the edges, stirring often. Add ginger and garlic, stir well, and cook until fragrant, about one minute.
Add lamb to the pan, breaking it up with a wooden spoon. Cook until it is no longer red, stirring constantly. Add yogurt, tomato puree, cumin, coriander, cayenne, and turmeric. Stir well, and
cook for one minute.
Add salt, potatoes, and two cups of water. Stir again, and bring to a boil. Cover the pan, reduce heat to low, and cook until potatoes are tender, about 30 minutes.
Serve with rice, and a vegetable side. Sauteed spinach works well.