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. ---------------------------------------------------------------------------
Nutrition
Ingredients
