Makes about 4 hearty servings:

Start by placing 1 lb of baby potatoes in enough water to cover and bring to a boil. Allow potatoes to boil until one can be squozed with a fork. When they are done, drain the water. Squoze the potatoes and mix in 2 to 3 tablespoons of Greek style yogurt. If your yogurt is low fat/0 fat, you can add in a sliver of butter. Not much butter is needed at all because the ground lamb will provide fat.

Meanwhile, while your potatoes are boiling, using a tiny bit of olive oil (maybe quarter size in the pan) sauté three large cloves of fresh garlic. When the garlic become very aromatic, add in 1 lb of ground lamb. Stir the garlic into the meet and season with 2 teaspoon cinnamon, 1 teaspoon ground cumin, and salt and pepper. All the meet to fully cook, and drain to remove excess oil. Next pour the meat into the pan with the squozed potatoes and mix together but ***save the skillet you cooked the meat in for next step.

For the southwestern twist, using the pan you cooked the meat in (which should still have a light coating of oil from the lamb), bring the heat to high and add about 3/4 of a 1 lb bag of whole frozen okra. Open a 10oz can of whole green Chile peppers and pour entire contents (with the juice) over the okra. Season with salt and pepper and a pinch of ground cayenne pepper for a little bite. Bring to a simmer and cover the skillet to allow the okra to steam. When the okra are fully cook, they should be a little viscous and the green chiles will naturally separate when stirring and most of the liquid will be absorbed (you may need to add a splash of water if things start to dry out before the okra is fully cooked)

Now mix your green chiles/okra into your squozed potatoes and lamb.

PS I know “squoze” is not a real word but it’s fun to use 😉