I started off by dicing a large russet potato and parboiling it for 10 minutes in well salted water. Then I sauteed some sliced onions and shallots. Once they were soft, I removed them to a bowl, and then browned off a pound of ground lamb, and removed it to the bowl. There was quite a bit of lamb fat left in the pan, that I probably should have drained off. Instead, I added a little more butter for browning, and tossed in the potatoes, and let them cook for 5 minutes, stirring every so often. Once they were golden brown on the edges, I poured the lamb and the onions back in. I seasoned it all with a little smoked paprika (which I’m apt to put on just about anything these days, except maybe vanilla ice cream), and a tuscan season blend made up of thyme and sage, as well as some ground black pepper. At this point, the potatoes were starting to break down on me, and a good deal of fond was left at the bottom of the pan, so I added a little chicken stock, scraping the bottom of the pan. Had I had a waxier potato, like a couple yukon golds, I would have used them. In the last few minutes, I tossed in some frozen edamame, popped on a lid for a few minutes, to let them thaw and steam.
I probably didn’t use the lamb to it’s full advantage, but it was fast, and tasty.