Spicy Lamb (Curry Dish 3)

To disclaim once more, this is not a super hot dish.  You can bump up the chili powder if you need more kick, but since I knew my audience included GP mom who prefers not to have to wipe her nose or tears while eating, I didn't adjust mine.  It still has a really nice flavor and is quite filling.

Spicy Lamb

1 tbsp veggie oil
4 cardamon pods
1 cinnamon stick
4 whole cloves
1 large shallot, finely chopped
1 lb ground lamb
2 tsp garam masala
1 tsp chili powder
4 cloves garlic, minced
3 tsp grated fresh ginger
1 tsp sea salt
1 cup potatoes, small dice
1 (13.5 oz) can diced tomatoes
1/2 cup hot water
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint, chopped

Heat oil in a large skillet over medium heat. Stir-fry cardamom pods, cinnamon stick, and cloves until fragrant, about a minute.

Add shallots and cook until soft, about 1-2 minutes.

Stir in ground lamb, garam masala, chili powder, garlic, ginger, and salt.

Cook for 4-5 minutes until lamb changes color.

Add potatoes, tomatoes with juice, and water. Reduce heat to low, cover, and simmer about 10-12 minutes until potatoes are tender.

Remove from heat, add cilantro and mint.

Serve with rice.

NOTES

If for any ethical, allergic or preferential reason you don't like lamb, you can easily subsitute your preference mild ground meat into this recipe (chicken, pork or turkey). 

Keep an eye on your potatoes, it may take less than 10 minutes, it may take more, depends on your potatoes and your heat so judge for yourself when you think it's done.

Remember that there is a cinnamon stick, four cardamon pods and four cloves in your dish -- might want to give your guests a kindly heads up so they don't chomp into them.