Steps
- Heat ⅓ cup of vegetable oil in a heavy pan over medium-high heat. Add 1 cinnamon stick, 2in / 5cm long, 1 teaspoon of cumin seeds, 3 cloves, and ¼ teaspoon of black peppercorns.
- Add 1 large finely chopped onion and cook for 8-10 minutes, until golden. Stir in one-third of ¼ cup plus 2 tablespoons of water and let it evaporate.
- Add 5 crushed garlic cloves and 1 crushed piece of ginger, 1in / 2.5cm long. Cook for 1 minute, then add 450g of ground beef and cook for 4-5 minutes, breaking up lumps.
- Add 1 large finely chopped tomato, 1 sliced green chili pepper, 2 teaspoons of ground coriander, 1 teaspoon of ground cumin, and ¾ teaspoon of turmeric.
- Stir in ¼ teaspoon of red chili powder, ¼ teaspoon of black pepper, 1½ teaspoons of kosher salt, and 2 tablespoons of plain whole-milk yogurt. Cook for 4-5 minutes.
- Cut 1 large peeled russet potato into ½in / 1cm cubes. Add with the remaining water, cover, and simmer over medium-low heat for 25 minutes, until tender.
- Cook off excess moisture over high heat. Remove from the heat, discard whole spices, and stir in ½ teaspoon of lemon juice and 2 tablespoons of chopped cilantro.