1 tablespoon vegetable oil
1 large baking potatoes — peeled & cut into
— 1/2′ cubes 2 medium carrots — peeled &thinly slice
1 medium onion — halved and sliced
2/3 cup beef broth
1 teaspoon salt — divided
1 pound lean ground beef
1 large garlic clove — minced
1 tablespoon dried parsley
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Heat oil in a wok or large skillet over medium-high heat until hot. Add potato, carrots and onion; cook and stir 3 minutes. Stir in broth and 1/2 teaspoon sa lt. Reduce heat to medium. Cover and cook 6 to 7 minutes more or until potato i s tender, stirring once or twice. Remove vegetables from wok; set aside. Wipe o ut wok with paper towel.
Heat wok over medium-high heat until hot. Add beef and garlicc; stir-fry 3 minu tes or until meat is no longer pink. Add parsley, paprika , cinnamon, cumin, re maining 1/2 teaspoon salt and pepper; cook and stir 1 minute. Add vegetables; h eat through .