Preheat your oven to 450F. Peel and cube the russet potatoes into even pieces roughly an inch in size. Add to a large bowl and toss with the olive oil, coriander, garlic powder, onion powder, paprika, and salt until every piece is evenly coated.

Drizzle a generous amount of olive oil across one or two large sheet pans. Spread the seasoned potatoes in a single even layer with space between each piece. Do not crowd the pan. Roast at 450F for 35 minutes, flipping halfway through at the 17 or 18 minute mark. If any pieces are sticking when you flip, add a small drizzle of olive oil and continue roasting. The potatoes are done when they are deeply golden and crispy on the outside and completely tender on the inside.

While the potatoes roast, heat the olive oil in a large skillet over medium high heat. Add the ground beef and spread into an even layer. Cook undisturbed for 3 to 4 minutes until a golden sear develops on the bottom. Break up the beef and continue cooking until fully browned.

Add the beef bouillon, paprika, garlic powder, and onion powder. Stir to coat evenly. Add the tomato paste and stir to combine. Cook for 2 minutes stirring constantly until the paste darkens and smells rich. Add the cornstarch slurry and the water and stir to combine. Simmer for 2 to 3 minutes until the beef is slightly saucy and glossy. Remove from the pan and set aside.

In the same pan reduce the heat to medium. Add the olive oil. Add the mashed garlic paste and chopped cilantro and cook for 1 minute stirring constantly until fragrant. Add the coriander, red pepper flakes, and shatta if using. Stir to combine. Add the fresh lemon juice and cook for 2 minutes until everything is fragrant and slightly reduced.

Add the hot roasted potatoes directly to the pan with the garlic cilantro sauce. Toss firmly until every piece of potato is thoroughly coated in the sauce. The potatoes should be hot enough to absorb the sauce deeply rather than just having it sit on the surface. Taste and adjust lemon, salt, and red pepper flakes as needed.

In a small bowl stir together the Greek yogurt, grated garlic, lemon juice, salt, and black pepper until smooth. Taste and adjust seasoning. Set aside until ready to serve.

Divide the garlic cilantro dressed potatoes into four bowls. Top each bowl with a generous portion of the spiced ground beef. Fan the avocado slices alongside. Finish with a generous spoonful of garlic yogurt over the top. Serve immediately while the potatoes are still warm and the yogurt is still cold.