We are usually go-go-go all week, eating a circulation of about twelve different meals. Then, every so often, usually on a Saturday around lunch time, Josh says to me, “What should we have for dinner?” And I say, “I want something new!” I then look through some cookbooks, see what we have in the fridge, the inspiration ignites and I somehow pull up my socks, tie on an apron and start crafting a brand new recipe. And with it a brand new meal to add into the circulation. That is exactly how this deliciously spiced minced lamb served with turmeric rice came about. The addition of a dollop of homemade hummus was due to the fact that we had some already made, and the fresh tomatoes was also because we had them. The meal was perfection and a winner all around.
A few weeks ago I introduced you to turmeric rice. You can grab that recipe here which also features a cauliflower rice option. What I love about this rice is that it’s no more effort than making regular rice but has way more flavour and colour.
About The Spiced Lamb Recipe
Making ground lamb is no different than sautéing ground beef, chicken, beans, tofu or tempeh. And you can make this spiced recipe with any of those options, too. What makes this dish special is in the spices I use, and that it’s not the same old, same old protein we usually have.
Lamb is a traditional meat in Morocco and, along that theme, I added in some of the signature sweet flavours from that part of the world. That’s how the cinnamon and dried apricots became part of the mix. Just like that there was a new flavour profile at our dinner table.
This recipe is great with that dollop of hummus. I was recently shocked to learn that my crowd-pleasing hummus recipe is not on my blog or in any of my books, but here is some super hummus recipe inspiration.
In Need Of Dinner Rotation
I get sick of food pretty easily and fairly regularly. I don’t mean the whole concept of eating. I get tired of certain flavours, certain ingredients (currently not wanting to look at sweet potatoes), and generally lose interest in certain meals and then basically don’t ever want to eat them again. Yes, very much a first world problem. But I also think that this tendency of mine is why I continue to create new recipes all the time, and why I can offer recipes with a very varied range of flavours.
For example, these are some of the current recipes in our regular rotation:
All awesome, all delicious, all different and I’ve eaten them all a lot.
This new taste has delighted me to no end and is officially in the current rotation. I paired them with some homemade cassava wraps (I’ll share that recipe soon), but that wasn’t remotely essential to the awesomeness of this simple dinner.
Print
Warm a medium skillet and add oil and onions and sauté for about 5 minutes.
Add cumin, coriander, cinnamon and stir well.
Add ground lamb (or the equivalent of about two cups of protein of choice), apricots, chili flakes and salt. Stir well allowing meat to brown and cook through. Be mindful not to overcook.
You may wish to drain the excess liquid, however I prefer to keep it in and spoon it over the rice when I serve for extra flavour.
Serve with approximately a half cup each of turmeric rice and tomatoes, and a 1/4 cup dollop of hummus.
Prep Time:5 mins
Cook Time:10 mins
Category:Entree
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Making ground lamb is no different than sautéing ground beef, chicken, beans, tofu or tempeh. And you can make this spiced recipe with any of those options, too. What makes this dish special is in the spices I use, and that it’s not the same old, same old protein we usually have.
Lamb is a traditional meat in Morocco and, along that theme, I added in some of the signature sweet flavours from that part of the world. That’s how the cinnamon and dried apricots became part of the mix. Just like that there was a new flavour profile at our dinner table.
This recipe is great with that dollop of hummus. I was recently shocked to learn that my crowd-pleasing hummus recipe is not on my blog or in any of my books, but here is some super hummus recipe inspiration.
Print
Making ground lamb is no different than sautéing ground beef, chicken, beans, tofu or tempeh. And you can make this spiced recipe with any of those options, too. What makes this dish special is in the spices I use, and that it’s not the same old, same old protein we usually have.
Lamb is a traditional meat in Morocco and, along that theme, I added in some of the signature sweet flavours from that part of the world. That’s how the cinnamon and dried apricots became part of the mix. Just like that there was a new flavour profile at our dinner table.
This recipe is great with that dollop of hummus. I was recently shocked to learn that my crowd-pleasing hummus recipe is not on my blog or in any of my books, but here is some super hummus recipe inspiration.
