Saturday, April 13, 2013

Moroccan Lamb

The calendar is telling me it’s Spring but I’m just not feeling it.  Snow last night, and it’s cold and rainy today.  If this is Spring can we just skip straight through to Summer please! So in an attempt to bring some Spring inside I picked up a pretty bunch of tulips.  Fresh flowers just brighten up a room and who says they should just be for special occasions, so when you’re out and about today pick yourself up some pretty spring flowers.
I made this dish last weekend.  It was quick, easy, flavourful and best of all a one pot meal. 
Moroccan Lamb with Chickpeas
  • 1 lb ground lamb
  • EVOO
  • 3 large leeks, thinly sliced and rinsed or 1 medium red onion, sliced
  • 4 medium carrots thinly sliced (I used my mandolin)
  • 4 cloves garlic, sliced
  • 1 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne (or to taste)
  • 1 1/2 – 2 cups chicken broth/stock
  • 1/4 – 1/3 cup red wine (optional)
  • 1/2 cup dried cranberries  (golden raisins would work too. I would eliminate the soaking step if using golden raisins )
  • 1 1/2 tsp maple syrup
  • 3 tbsp tomato paste
  • 1 1/2 tbsp lemon zest (organic is best)
  • 1 can chickpeas, drained
  • 1 /2 cup chopped fresh cilantro
  • 1 tbsp fresh lemon juice
  • salt and pepper (sea salt or Himalayan salt)
Soak the dried cranberries in hot water and maple syrup.
Heat a large non-stick skillet over medium-high heat. Add lamb to pan cook till no longer pink. Remove from pan and discard any drippings.  Add oil to pan, sauté leeks and carrot till soft add garlic; saute for a minute or so.  Add cumin, cinnamon, coriander, cayenne; and tomato paste sauté  briefly to wake the spices up, about 30 seconds or so, stirring constantly. Add lamb, broth, wine, salt, pepper, drained cranberries, and lemon zest bring to a boil. Reduce heat, and simmer until mixture thickens. Remove from heat. Stir in cilantro and lemon juice
Serve over brown rice, or quinoa topped with more fresh cilantro, toasted pine nuts, and goat feta.
If you’re a little unsure about lamb I urge you to try it. I get mine from Getaway Farms.  Their livestock is 100% grass fed and delicious.  If you would have told me a year ago or even 6 months ago I would be loving lamb I would have told you that you were crazy.  I’ve learned how important good quality meats are to my health.  Our Thyroids need good quality protein (veggie protein doesn’t cut it) My Thyroid, in particular needs as much help as it can get.  I would have to say lamb would be my meat of choice right now.  That being said the beef products from Getaway Farms are amazing as well.  Their farm is in the beautiful Annapolis Valley but they have a storefront at the Halifax Seaport Farmers' Market and are open 6 days a week.
Have a great weekend everyone!
~ Jackie

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