1 large leek
8 fingerling potatoes
ancho chili powder
pink Himalaya salt
1 T pomegranate balsamic vinegar
Brown thinly sliced lamb tenderloin with sliced leeks in a pat of butter. Add sliced carrots and potatoes. Season with ancho chili powder, ground cumin, ground cinnamon, pink Himalaya salt, and pomegranate balsamic vinegar. Cover wtih chicken stock. Bring to a boil then reduce to a simmer and cook till vegetables are fork-tender. Add a splash of milk just before serving.