Ingredient:
45 g (1 ½ oz) butter
2 garlic cloves, crushed
2 yams, total weight 1kg (2 lb), trimmed but unpeeled, cubed
1 tsp mild chilli powder
¼ tsp paprika
¼ tsp ground cinnamon
1×200 g can chopped tomatoes
Salt
Plain yogurt and chopped parsley, to serve
Method:
Melt the butter in a large pan. When it is foaming, add the garlic, and cook gently, stirring occasionally for 1-2 minutes until soft but not coloured.
Add the yams to the pan and toss over a medium to high heat for 1-2 minutes.
Stir in the chilli powder, paprika, and cinnamon, then and the tomatoes, and cook the mixture over a medium heat for 1-2 minutes.
Season with salt, cover, and simmer for 15-20 minutes until the yams are tender. Turn the yams occasionally with a palette knife, but do not stir or they will break up. Serve hot, topped with yogurt and parsley.
45 g (1 ½ oz) butter
2 garlic cloves, crushed
2 yams, total weight 1kg (2 lb), trimmed but unpeeled, cubed
1 tsp mild chilli powder
¼ tsp paprika
¼ tsp ground cinnamon
1×200 g can chopped tomatoes
Salt
Plain yogurt and chopped parsley, to serve
Method:
Melt the butter in a large pan. When it is foaming, add the garlic, and cook gently, stirring occasionally for 1-2 minutes until soft but not coloured.
Add the yams to the pan and toss over a medium to high heat for 1-2 minutes.
Stir in the chilli powder, paprika, and cinnamon, then and the tomatoes, and cook the mixture over a medium heat for 1-2 minutes.
Season with salt, cover, and simmer for 15-20 minutes until the yams are tender. Turn the yams occasionally with a palette knife, but do not stir or they will break up. Serve hot, topped with yogurt and parsley.
