Yields 4 servings
2 cups ½-inch-cubed cooked, trimmed lamb
1-2 cups cooked potatoes, cut in ½ inch pieces, divided (I used our leftover potatoes with feta, chives and spring onions)
1 cup cooked green vegetable, chopped in 1 inch pieces (such as green beans or broccoli)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped
½ teaspoon ground cardamom
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ginger
3 large garlic cloves, minced
2 cups chicken stock
1 teaspoon salt
½ teaspoon pepper
¼ cup plain Greek yogurt
¼ cup chopped parsley and cilantro + additional for garnish
Unsweetened coconut flakes, for garnish
Cooked rice for serving
Heat olive oil over medium high heat in a large pot.
Add chopped onion and sauté about 2 minutes until tender. Add spices and cook stirring for 1 minute.
Add garlic and stir about another minute until aroma comes.
Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
Mash ½ of the potatoes with a potato masher and add to pot.
Bring to a boil then reduce heat to simmer. Add rest of potatoes, lamb, green vegetables and yogurt. Simmer for another 2-3 minutes until heated through. Add fresh parsley and cilantro. Stir to combine.
Served over rice. Garnish with chopped parsley and cilantro.