Moroccan Style Quick Curried Lamb
Call this curry in a hurry or just call it dinner, but this quick curried lamb is packed with the curry flavors of Moroccan cuisine without a hint of nightshades and ready in a matter of minutes. With this Moroccan style quick curried lamb you can pack a flavorful dinner into a just a few minutes. Nothing bland or boring here!
If you’ve been around this blog for a while, you know that spices and rich flavors and you may have also noticed that as much as I enjoy cooking I’m not a big fan of spending lots of time in the kitchen. I mean seriously, why spend time in the kitchen when there are so many more interesting things to do in life. And, I’m kind of cheap.
But, what do you do when you want to save time in the kitchen, want to save money and still want to enjoy exciting flavors that often take time to develop?
This recipe will solve that problem.
Only a few minutes in the kitchen… less than 20 minutes… and yet it’s packed with flavor. It packs in deep Moroccan flavors with turmeric and cinnamon and raisins and finished with fresh cilantro/ coriander for a fun dinner for your whole family. And, it’s made with ground meat (so that’s always a cheaper option). It is made with lamb, which I know is expensive in some parts of the world, so if you can’t easily get lamb, you can easily substitute grass fed ground beef.
If you like deep flavors, cheap meals & saving time in the kitchen, here are some recipes to try….
Let’s call them FAVORITE MEALS:
Are you ready for some curry?
This quick curried lamb is packed with the curry flavors of Moroccan without a hint of nightshades and ready in a matter of minutes. More flavor, less time!
- 1 TBSP olive oil
- 1 pound ground lamb
- 1 medium red onion
- 2 tsp garlic granules (or 2 cloves crushed)
- 1.5 tsp ginger powder
- 1 tsp turmeric powder
- 1/2 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp rosemary
- 1/4 cup raisins
- 1 TBSP balsamic vinegar
- 1/4 cup water
- fresh cilantro/ coriander leaves
- heat olive oil in a large skillet over medium heat
- dice onion
- add lamb and onion to the hot skillet
- add spices – garlic, ginger, turmeric, cinnamon, salt & rosemary) – stir well to incorporate spices throughout the meat
- cook until meat is browned – use balsamic vinegar to deglaze the pan
- add raisins and water and reduce to simmer for 3-4 minutes
This is great served with some pickled onions and cauliflower rice (or regular rice if you’ve reintroduced in). We also really enjoy it with roasted carrots and broccoli or with a roti/ chapati (recipe is in my AIP Indian ebook) OR use it to top a simple salad along with some avocado.