| 1 | Peel the yams, cut them into 1-inch cubes, place in a colander and sprinkle liberally with salt. |
| 2 | Let stand 10-15 minutes, then dry on paper towels. |
| 3 | Meanwhile, finely chop the onion, ginger and garlic, and roughly chop the tomatoes. |
| 4 | Heat the oil over a moderate flame, add the cumin seed, and cook until they begin to splutter. |
| 5 | Add the chopped onion, ginger and garlic. |
| 6 | Cook until the onion is a rich golden color. |
| 7 | Add all the spices and season with salt to taste. |
| 8 | Cook a few seconds more and then add the tomatoes. |
| 9 | Let this cook while you continue as below. |
| 10 | Heat the oil for deep frying to 350 °F. |
| 11 | And cook the yam cubes, a few at a time, until golden brown. |
| 12 | Drain on absorbent kitchen paper. |
| 13 | Set aside. |
| 14 | Add the yogurt to the tomato mixture and continue to cook until the oil begins to separate out. |
| 15 | Add the water and bring to a boil. |
| 16 | Let boil a few minutes, then add the yam cubes, reduce heat and simmer, covered, for about 25 minutes. |
| 17 | Serve hot, garnished with the chopped coriander. |
| 18 | Notes: * yams in yogurt and spices, good lamb curry substitute -- the yams in this dish are cooked in a sauce very much like that traditionally used for meat. |
| 19 | Serve with chapatis and rice. |
| 20 | The recipe is derived from one in "the hamlyn curry cookbook," by meera taneja, which i recommend highly. |
| 21 | : difficulty: easy to moderate. |
| 22 | : time: 1 hour preparation, 30 minutes cooking. |
| 23 | : precision: measure the ingredients. |
| 24 | : john hughes : brown university, providence ri : ihnp4!brunix!jfh : |
