With a little help from a spicy mix of sauteed lamb and wild mushrooms, cozy sweet potatoes turn into a complete meal in only 30 minutes.

2 Servings

====== Ingredients ======

  * 1 tsp kosher salt divided, plus more
  * 1 large sweet potato (about 1 lb) halved lengthwise.  Or two or three smaller ones.
  * 1/2 medium fennel bulb, thinly sliced, plus fronds for serving
  * 1/2 small red onion, thinly sliced (chopped OK)
  * 1/4 cup or more apple cider vinegark, coconut, or unseasoned rice vinegar
  * 3 tbsp extra virgin olive oil (not really needed)
  * 8 oz ground lmab
  * 1 1/2 tsp garam masala
  * 1 tsp Aleppo-style pepper, or any flavorful pepper
  * 8 oz wild mushrooms (such as oyster or shitake), sliced 1/4" thick
  * 1/2 cup plain whole-milk or lowfat yogurt
  * 2 Ttbsp fresh lemon juice

====== Cook ======

=====Steam sweet potatoes=====
Fill a large saucepan with about 1" water; optionally season with a big pinch of salt.  Set a steamer basket in the pot. Cover pot and bring water to a boil.   Add sweet potatoes, cover, and steam until fork-tender 20-25 minutes. maybe less for smaller potatoes.

=====Quick Pickle fennel and onion=====
Meanwhile, toss sliced fennel, onion, vinegar, and 1/4tsp salt in a medium bowl.  Let sit, tossing occasionaly, at least 10 minutes and up to 30 minutes.  Might have to make a lot more brine to cover the fennel and onion; I used 1 cup vinegar and 1 tsp salt.

=====Fry up lamb and mushrooms=====
Heat 2 Tbsp iol in a large skillet over medium-high heat (omit or reduce oil if lamb is typically fatty).  Add Lamb, garam masala, pepper, and 1/2 tsp salt and press into a thin, even layer.  Cook, undisturbed, until well browned on the bottom, about 4 minutes.  Break up into pieces with a heatproof rubber spatula and continue to cook, stirring occasionally, until browned, about 2 more minutes.

Push mixture to one side of the skillet and add mushrooms to empty area in an even layer; season with salt.  Cook, undisturbed until beginning to brown, aobut 3 minutes, then stir into lamb mixture.  Continue to cook, stirring occasionaly, until mushrooms are golden brown, about 2 minutes more.

=====Yogurt Sauce=====
Whisk together yogurt, lemon juice, and remaining oil (we skipped the oil) and 1/4 tsp salt in a small bowl.

=====Plate=====
Divide potato halves between serving bowls or plates and mash lightly with a fork.  Top with yogurt sauce and lamb mixture.  Lift fennel and onion of vinegar with your hand or tongs; optionally drain slightly.  scatter over the top of the plate.  Discard vinegar.  Top with fennel fronds.




Bon Apetit March 2019