Delicious springtime dish!
Source: Adapted from Realfoodandlove.com, courtesy of Anne Macaulay
Ingredients
1 pound
ground lamb 1 tablespoon
oil of choice ((olive, coconut, lamb fat, etc.)) 1 cup
chopped fennel bulb ((or onion if you don't like fennel)) 2 cloves
garlic, minced 1
sweet potato, diced small 1
carrot, diced small 1 teaspoon
salt ((more if needed)) 1⁄2 teaspoon
cinnamon 1 teaspoon
ginger powder 1⁄2 teaspoon
turmeric powder 1⁄4 teaspoon
cloves powderYields:
Instructions
1. Sauté fennel or onion in olive oil.
2. Add garlic and sauté until just golden.
3. Add lamb and salt and cook until no longer pink, breaking up lumps.
4. Add sweet potato and carrot. Cook with stirring 10-12 minutes.
5. Cover, lower heat to medium low, and cook another 15-25 minutes. Cooking time depends on how small vegetables are diced, so check periodically.
6. Add spices, stir to combine, and let cook 5 more minutes for flavors to combine.