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 .