Lemony Ground Lamb with Mint and Cilantro

• 2 tablespoons olive or canola oil
• Two 2-inch cinnamon sticks
• 1/4 cup chopped onion
• 1 pound ground lamb (not too fatty)
• 2 teaspoons very finely grated peeled fresh ginger
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper, or to taste
• 1/4 cup finely chopped fresh mint (just the leaves)
• 1/4 cup finely chopped cilantro (use the tops)
• 2 tablespoons lemon juice
• 3/4 teaspoon garam masala (homemade, page 285)

1. Pour the oil into a large frying pan and set over medium-high heat.
2. When hot, put in the cinnamon sticks.
3. Let them sizzle for a few seconds.
4. Add the onions.
5. Stir and fry until the onion pieces turn brown at the edges.
6. Now add the lamb and ginger.
7. Stir and fry for about 5 minutes, breaking up the chunks of meat as you do so.
8. Add 1 cup water, the salt, and cayenne.
9. Stir and bring to a simmer.
10. Cover, turn heat to low, and simmer gently for 3040 minutes or until the meat is tender.
11. Add the mint, cilantro, lemon juice, and garam masala.
12. Stir and cook uncovered on low heat for another 5 minutes, stirring now and then.
13. Spoon out extra fat before serving.

olive, cinnamon sticks, onion, ground lamb, ginger, salt, cayenne pepper, fresh mint, cilantro, lemon juice, garam masala

Taken from www.epicurious.com/recipes/food/views/lemony-ground-lamb-with-mint-and-cilantro-373793 (may not work)