Ingredients:

  • 1 lb (450g) ground lamb (80/20 lean-to-fat ratio)
  • 2 cups (300g) Yukon Gold potatoes, diced into ½ inch cubes
  • 1 cup (120g) carrots, diced
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 cup (240ml) beef broth
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1 tsp (5g) salt
  • ½ tsp (2g) cracked black pepper
  • ½ tsp (2g) smoked paprika

Instructions:

  1. Place a 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Add the ground lamb, breaking it up with a spatula. Cook undisturbed for 3-4 minutes to develop a deep brown crust, then stir and cook until the meat is no longer pink.
  2. If there is more than 3 tablespoons of liquid fat in the pan, spoon out the excess. Add the diced onions and carrots, sautéing for 5 minutes until translucent. Stir in minced garlic and chopped rosemary, cooking for 60 seconds.
  3. Stir in the diced potatoes, salt, pepper, and smoked paprika. Pour in the beef broth, ensuring potatoes are mostly submerged.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 12-15 minutes until potatoes are fork-tender and the liquid has reduced to a thick glaze.