Spiced Lamb and Shaved Carrots
Ingredients
The lamb and sauce
-
1
lb
ground lamb
-
½
cup
coarsely chopped dried apricots or pitted dates
-
1
Tbsp
extra-virgin olive oil
-
1
Tbsp
ras-el-hanout
-
½
tsp
crushed red pepper flakes
-
1½
tsp
Diamond Crystal kosher salt or ¾ tsp. Morton kosher salt
-
3
cloves
garlic, thinly sliced
-
2
Tbsp
double-concentrated tomato paste
The salad
-
2
medium
carrots, scrubbed and shaved into ribbons
-
1
small
red onion, thinly sliced
-
1
cup
mixed tender herbs (such as mint, cilantro, and/or parsley)
-
2
lemons
for juice and wedges
For serving
-
as needed
Pita or other flatbread
Instructions
- Soak the dried apricots or dates in hot water for about 10 minutes.
- In a bowl, combine sliced red onion with the juice of one lemon and set aside.
- Heat olive oil in a skillet and brown the ground lamb for about 3 minutes.
- Add the spices and seasonings to the lamb, cooking for another 2 minutes.
- Stir in garlic and tomato paste, cooking until the paste darkens.
- Add the soaked apricots with their liquid and cook until combined.
- In a separate bowl, mix shaved carrots and herbs with the onion, drizzle with oil, and season.
- Serve the salad over the lamb in the skillet with pita and lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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