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Nutrition Facts

Serving Size
Amount Per Serving
Calories0
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time
Makes
Calories

10 min.

45 min.

55 min.

6

0

Moroccan Spiced Lamb Stew with Brown Rice

Capture the spices of Morocco with grass-fed, ground lamb, and chopped veggies. Grass-fed lamb is also full of omega-3 fats. 

Ingredients:

Rice: 1 cup of brown rice, two cups of water
1 lb. of ground grass-fed lamb
1 tsp. of cumin
1 tsp. of coriander
1 tsp. of ground ginger
1 tsp. of allspice
1/2 tsp. of cayenne
1 tsp. of paprika
1/2 tsp. of fenugreek
1 tsp. ground black pepper
1/2 tsp. of salt
1 bay leaf
1 large carrot, diced
1 cup of spinach
1/2 bell pepper, chopped
1 small white onion
1 red onion, diced
1 small eggplant, peeled and cubed into 1" pieces
3 cloves of garlic, minced
1 tsp. of balsamic vinegar
1 tsp. of honey (opt.)
1 tbsp. of parsley, minced
1 tbsp. of olive oil
Topping: goat cheese crumbles

Instructions:

1Heat a medium sized pot on medium heat. Add water and brown rice--let cook for 40 minutes.
2While rice is cooking add oil, white onion, salt, and pepper into a large skillet on medium-high heat. Sauté for 10 mins. until translucent.
3Add all vegetables. Sauté for five minutes. Add ground lamb, spices, vinegar, and scrape/stir with a wooden spoon until well incoporated, 5-7 minutes. The fat will release from the lamb, and you will want to occasionally scrape/stir every 3-5 minutes until lamb is completely browned (20 minutes.) Once fully cooked, turn off heat.
4Add 1/4 cup of rice to a bowl, top with 1/2 cup of the Moroccan lamb, add small crumbling of goat cheese (1-2 tsp.) and enjoy while hot.