Spiced Moroccan lamb with mint and pine nuts (GAPS, Paleo, Low-carb and Keto options)

This dish has quickly become a family favourite. I found this spice combination in a beautiful Middle Eastern Cookbook that a friend gave me years ago. And it worked beautifully with some grassfed lamb mince. The mint and pine nuts are a perfect addition to this dish. My whole family, even my youngest who is the fussiest, absolutely loves this dish. I hope you do too xx

Spiced Moroccan lamb with mint and pine nuts

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• CourseLunchbox friendly, Mains
• KeywordDairy-free option, Egg-free, GAPS, Gluten-free, Grain-free, Keto option, LCHF, Paleo, Refined sugar-free, Wholefood

Servings	Prep Time
6	10 minutes

Cook Time

15 minutes

Servings Prep Time 6 10 minutes

Cook Time 15 minutes

Spiced Moroccan lamb with mint and pine nuts Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseLunchbox friendly, Mains KeywordDairy-free option, Egg-free, GAPS, Gluten-free, Grain-free, Keto option, LCHF, Paleo, Refined sugar-free, Wholefood Servings Prep Time 6 10 minutes Cook Time 15 minutes Servings Prep Time 6 10 minutes Cook Time 15 minutes

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium onion diced
• 4 cloves of garlic diced finely
• 500 g grass fed lamb mince
• 1 large zucchini diced finely (or vegetable of your choice)
• 1 large green capsicum diced finely (or vegetable of your choice)
• 1.5 tsp cumin
• 1.5 tsp coriander
• 1 tsp cinnamon
• 1 sprinkle chilli flakes adjust to how much heat you like
• 30 g pinenuts
• 1/2 bunch mint leaves
• 1/4 cup broth or stock lamb or beef

Servings:

Instructions

1. Heat oil in a large frying pan or saucepan.
2. Add onion and garlic and cook until onion starts to soften.
3. Add spices and stir through for a minute or two until well combined.

   
4. Add lamb mince, cook until browned. A wooden spoon is great to help break up the mince as it cooks.
5. Add diced vegetables and broth. Stir vegetables through the mince mixture.

   
6. Simmer for 5-10 minutes until vegetables are tender.
7. While the dish is simmering, finely slice the mint and toast the pine nuts.
8. I serve with grain free wraps and coconut yoghurt. To make this low-carb or veto serve with low-carb or keto wraps.