• 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

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.

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.

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.

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

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