An Indian dish with a twist of Turkish

Blame it on my current schedule, but lately, I've only been able to cook dinner once a week (shameful, I know). So, by the time Wednesday rolls around, I'm craving bold flavors without the ridiculously high amount of sodium found in lean cuisines and other frozen dinners. Last night I married my love of Indian food with my love and craving for Turkish food by making Aloo Phujia with lamb. The flavors were bold but not overpowering and the lamb satisfied my carniverous cravings. Even better, it took me 30 minutes to make and was filling!

Aloo Phujia with Lamb; Serves 4

1/2 Yellow Onion, chopped

1-2 lbs. Yukon Gold Potatoes, cubed (small)

1/2 C. Vegetable Oil

1/2 tsp. Tumeric

1/2 tsp. Salt

1/2 tsp. Cumin

1/2-1 tbls. Cayenne Pepper

1-2 Tomatoes, chopped

1-2 lbs. Ground Lamb

1. In large saute pan over medium heat, lightly brown onions in oil.

2. Stir in tumeric, salt, cumin and cayenne pepper. Add potatoes and cook for 10 minutes, stirring often.

3. Add tomatoes, stir and cover for an additional 10 minutes or until potatoes are soft.

4. In separate pan, brown lamb.

5. Serve lamb over potatoes.