Yakhnet Batata

Method

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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

Chef’s Tips

• 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.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plain rice
• Flatbread
• Pickled turnips

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.