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:
1 | Heat a medium sized pot on medium heat. Add water and brown rice--let cook for 40 minutes. |
2 | While rice is cooking add oil, white onion, salt, and pepper into a large skillet on medium-high heat. Sauté for 10 mins. until translucent. |
3 | Add 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. |
4 | Add 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. |