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 .