Ground Potato Stew with Peas and Indian Spices

Ingredients

• 250 g waxy potatoes
• 2 shallots
• 2 Garlic cloves
• 2 red chili peppers
• 150 g fresh green peas
• 2 tbsp plant oil
• 500 g lamb mince (or beef mince)
• 2 tbsp Tomato paste
• 400 ml beef broth
• 1 tbsp sweet paprika powder
• 0.5 tsp cinnamon
• 1 tsp turmeric
• 0.5 tsp cumin
• 1 tsp ground ginger
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel, wash and cut the potatoes into 1 cm cubes. Place in a bowl and cover with water. Peel and finely chop the shallots and garlic. Wash the chilies and slice them into rings.

2. 2.

   Wash and drain the peas. Heat the oil in a pot and sauté the shallots, garlic, and chilies for 1-2 minutes. Add the mince and cook until crumbly.

3. 3.

   Pour in the tomato paste and broth, then add the drained potato cubes, peas, and spices. Cover and simmer over medium heat for about 30 minutes. Season with salt and pepper and serve with toasted chapatis.