Indian Lamb Stew

3 1/2 Lbs Lamb, cubed
2 large Russet Potatoes, cubed 1/2in
4 Roma Tomatoes, chopped (appx 2 1/4 cups)
2 1/4 cups Yellow Onions, chopped
4 Tbsp Oil
8 cups Water
1 tsp Garlic, minced
1 tsp Salt
1 Tbsp Cumin
1 Tbsp Coriander
1 tsp Cardomom
1 tsp Turmeric
1 tsp Cayenne Pepper

On high heat, saute onions, garlic, oil and seasonings about 5 minutes. Add meat and stir till the surface of each piece looks lightly browned. Add tomatoes and stir 20 minutes or until sauce thickens. Add water and potatoes. Bring to boil then reduce the heat to medium. Cook down for 1 hour covered, but with the lid slightly opened. Stir occasionally during the hour.

Serves 4 to 6

Chipotle Burger Patties

1 lb Ground Sirloin 90% lean
1 tsp Salt
1/2 tsp Black Pepper
1 Green Onion, finely minced
1 Tbsp Chipotle Puree*
1 tsp Garlic, minced
1/2 Egg, beaten (1 fl oz)
2 fl oz Tomato Juice**

In a large mixing bowl, whisk together everything but the meat.
Add the meat to the bowl and knead by hand until all ingredients are evenly distributed throughout. Divide into 4 pieces, about 5 oz each, and press into round flat patties about 5 inches wide. For easiest grilling, freeze before use: spray wax paper with cooking spray and place patties on it. Put in the freezer uncovered until frozen. Stack patties divided by wax paper into a gallon size freezer bag and return to freezer until needed.

* Chipotle Paste is made by pureeing canned chipotles in adobo sauce. It can be kept indefinitely in the refrigerator.
**V8 juice can be used. I keep 5.5oz cans on hand for a variety of recipes.