Cooking Light APRIL 1995
Place the potato cubes in a Dutch oven; add water to cover, and bring to a boil. Cook for 8 minutes or until tender. Drain and set potato cubes aside.
Cook meat, onion, bell pepper, and garlic in pan over medium heat until browned, stirring to crumble. Stir in potato cubes, Tamarind Purée, chopped cilantro, cumin, salt, and pepper. Cover, reduce heat, and simmer 5 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce.
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