-
1
Toast the coriander seed, cumin seed, fennel seed, and peppercorns in a dry skillet over medium heat for 1 to 2 minutes, until fragrant.
-
2
Use a clean, dry coffee grinder or mortar and pestle to pulverize.
-
3
Transfer to an electric mini-chopper and add cayenne, turmeric, cloves, cinnamon, shallot, ginger, garlic, and 1 teaspoon water.
-
4
Process to a paste, scraping down the sides occasionally.
-
5
(If youve used a mortar and pestle, add all the ingredients, except the water, and pound into a paste.
-
6
Add the water when done.)
-
7
Transfer to a small bowl and set aside near the stove.
-
8
Heat the oil in a skillet over medium heat.
-
9
Add the spice paste and gently cook, stirring frequently, for 4 to 5 minutes, until it has darkened and become richly fragrant.
-
10
Add the lamb and use a wooden spoon or spatula to stir and mash the meat into small pieces.
-
11
Cook for 30 to 60 seconds, until most of the meat no longer looks raw.
-
12
Add the potato, stir, and then add the 1/4 cup water and salt.
-
13
Cover, lower the heat slightly, and cook for 5 minutes, or until the potato is tender and there is little liquid remaining.
-
14
Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit.
-
15
Taste and add extra salt, if needed.
-
16
Mix in a pinch or two of brown sugar if the filling is too spicy.
-
17
Transfer to a small bowl and set aside to cool completely before using.
-
18
The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated.
-
19
Return it to room temperature before using.
