Ol mangsho, goat with elephant foot yam

Ingredients

• 500 g of lamb, cut into pieces
• 250 g of elephant’s foot yam (ol), cut into pieces
• 1 cup of chopped onion
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1 teaspoon of turmeric, plus a little extra for the potato
• 1.5 teaspoons of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cilantro
• 1 teaspoon of garam masala
• 2 cardamom pods, 1 cinnamon stick, and 2 bay leaves
• 4 tablespoons of mustard oil
• salt
• hot water

Briefly steam the potato pieces with a little turmeric and salt, then drain them: this will help to eliminate the scratchy feeling in your throat.

Heat them lightly in a little oil and set aside.

In a saucepan, heat the remaining mustard oil with the cardamom, cinnamon, and bay leaf, then sauté the onion.

Add the ginger and garlic paste, turmeric, chili pepper, cumin, and cilantro, along with a little water, and cook until the oil separates.

Add the meat and salt, and cook for 15 to 20 minutes over medium heat.

When it is halfway cooked, add the potato and stir for 5 minutes.

Pour the hot water, cover, and let simmer until the meat and sweet potato are tender and the sauce has coated them.

Sprinkle with garam masala and remove from heat.