Yakhnet Batata

What to Put on the Table With Yakhnet Batata

• Plain rice
• Flatbread
• Pickled turnips

How to Make Yakhnet Batata

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1. Brown the lamb in 2 tbsp oil in two batches over high heat, 8 minutes total. Lift out.

   Mark done

2. Soften the onions in the remaining oil 8 minutes, then add the garlic and the chopped coriander stalks and cook 2 minutes.

   Mark done

3. Stir in the tomato purée and cook it out 2 minutes.

   Mark done

4. Return the lamb with the tomatoes, ground coriander, allspice, salt, pepper and water. Simmer covered 45 minutes.

   Mark done

5. Add the potatoes and simmer uncovered 20 minutes more, until they are tender and their edges have started to fray into the broth.

   Mark done

6. Crush two or three chunks against the side of the pan to thicken it further.

   Mark done

7. Stir in the coriander leaves and serve over rice with lemon.

   Mark done

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Worth Knowing Before You Cook

Floury potatoes. Waxy ones will not thicken the pot.

Cut them large so the edges fray but the middles hold.

Stalks early, leaves late — one bunch, two jobs.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Storing and Reheating

Refrigerated for 4 days and thicker the next day. It freezes for 3 months.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.