not your usual Meat & Potatoes

I always look for ways to jazz-up the meals we love. Meat and potatoes -very typical, but not any more…

This is a delicious meat and potato meal with an Indian touch.

Ingredients

• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons fennel seeds
• 1/4 cup plain yogurt
• 1/4 cup tomato paste
• 3 garlic cloves minced
• 1 1/2 teaspoon hot sauce (or as much hot sauce as you like. I like it hot)
• 1 teaspoons light brown sugar
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 teaspoon apple cider vinegar
• 4 teaspoons vegetable or canola oil
• 8 (1 1/4-inch thick) beef or lamb loin chops

Directions

Preheat the oven to 475 degrees F.

Toast the coriander and fennel seeds in small pan over a medium flame, make sure they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder or pound them out using a pan.

Mix the spices with the yogurt, tomato paste,  garlic, hot sauce, brown sugar, salt, a few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season. Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate for at least 30 minutes.

Bake the meat in a baking dish until the lamb is cooked to your liking, (around 20 minutes).

Don't forget the potatoes!

Ingredients

• 1 1/2 pounds small red potatoes (you can use any kind)
• 2 tablespoons vegetable oil 
• 1 teaspoon fennel seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons minced fresh cilantro/coriander

Directions

Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer around 15 to 20 minutes. Drain and cut each potato into bite-size pieces.
In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro/coriander.

 One more thing.. a minty pea sauce to cool off the spice-



Ingredients

• 1 cup package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
• 6 sprigs fresh mint, leaves only
• 1  cup yogurt
• 2 cloves garlic, peeled and roughly chopped
• 3/4 teaspoon kosher salt
• 1 teaspoon white vinegar

Directions

Throw all the ingredients into a food processor and pure until smooth. (If you want a runnier consistency add yogurt.)