Spiced Moroccan lamb with mint and pine nuts
Course
Lunchbox friendly
,
Mains
Keyword
Dairy-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
Instructions
Heat oil in a large frying pan or saucepan.
Add onion and garlic and cook until onion starts to soften.
Add spices and stir through for a minute or two until well combined.
Add lamb mince, cook until browned. A wooden spoon is great to help break up the mince as it cooks.
Add diced vegetables and broth. Stir vegetables through the mince mixture.
Simmer for 5-10 minutes until vegetables are tender.
While the dish is simmering, finely slice the mint and toast the pine nuts.
I serve with grain free wraps and coconut yoghurt. To make this low-carb or veto serve with low-carb or keto wraps.