World Food Day: Turkish Spiced Lamb

For World Food Day this year, we couldn’t resist sharing one of our world treasures from the cookbook.

What is your favorite international dish?

I have never been a fan of lamb. We didn’t eat it when I was growing up, even though my grandfather was a rancher who raised sheep and cattle. So, when Greg moved to Dallas for grad school and took me to a Turkish restaurant, I was pleasantly surprised (shocked, really!) by how delicious the lamb dishes were. I began experimenting, trying to capture those rich aromatic flavors, but drawing only from our recommended 20 spices. I think it turned out quite well, so I recently made it again and served it to a good friend who is also not crazy about lamb. She reluctantly agreed to try one bite and paid me a compliment: “I can’t believe it, but this is actually good!”

This easy one-dish meal is reminiscent of Turkish kofta kabobs. I’ve also made it with ground beef and bison, but lamb is best, (bison comes in second). I try to find local, grass-fed lamb, or New Zealand lamb. My philosophy is to eat meat rarely, but to buy the best quality I can find when I do.

~Bobbi

Difficulty:

Moderate

Cost:

Moderate

Serves:5people

Serving Size:1 cup

Turkish Spiced Lamb

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Print Recipe

Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

The recipe makes a generous amount, especially if you stretch it with rice. You can easily feed 5 hungry guys. It freezes well too, making it one of Greg’s favorites. If you want to serve it with rice, remember that it takes about 50 minutes, so start cooking it earlier.

• CourseMain Course
• CuisineMiddle Eastern

Tools:large (10-inch) skillet, knife and cutting board, measuring cups and spoons

	Prep Time
	40 minutes, start to finish

Prep Time 40 minutes, start to finish

Difficulty: Moderate Cost: Moderate Serves:5people Serving Size:1 cup

Turkish Spiced Lamb Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan The recipe makes a generous amount, especially if you stretch it with rice. You can easily feed 5 hungry guys. It freezes well too, making it one of Greg’s favorites. If you want to serve it with rice, remember that it takes about 50 minutes, so start cooking it earlier. CourseMain Course CuisineMiddle Eastern Tools:large (10-inch) skillet, knife and cutting board, measuring cups and spoons Prep Time 40 minutes, start to finish Prep Time 40 minutes, start to finish

Ingredients

Garnish: (optional)

• 3 tablespoons pine nuts

Meat:

• 1 pound ground lamb or bison/beef
• 1 small onion
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons ground coriander
• 1/4 cup water
• 1 tablespoons dried oregano leaves
• 3 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 medium carrots
• 1 cup chopped broccoli
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped parsley or mint (optional)

Servings: people

Units:MetricUS Imperial

Instructions

For garnish:

1. Heat an empty large skillet over medium heat. Add pine nuts and stir continually until fragrant and golden, about 2 to 3 minutes. Transfer immediately to a plate or towel to cool.

For meat:

1. Heat the same skillet over medium heat then add lamb. Stir frequently, separating clumps of meat as it begins to brown, about 3 to 5 minutes.
2. While meat cooks, chop onion and mince garlic.
3. When meat is mostly browned, remove from heat and drain off excess fat, leaving a small amount, about 1 teaspoon.*
4. Return skillet to stove over medium-low heat. Stir in onions and garlic. Add cumin, paprika, and coriander. Cook and stir for a minute to release the flavor of the spices. Add water, oregano, Worcestershire sauce, salt, and pepper. Stir well, then cover. Turn heat to low and simmer while you continue.

For vegetables:

1. Thinly slice, chop or grate carrots. Add to meat and replace lid.
2. Chop broccoli into small bite-size pieces. Add to meat mixture. Stir well then cover, and simmer about 5 to 7 minutes, or until most of the liquid has been absorbed and the vegetables are crisp-tender.
3. Stir in cinnamon. Adjust seasonings if desired. Cover and keep warm.
4. Chop optional parsley (or mint) and add right before serving. Garnish with toasted pine nuts.

Recipe Notes

*Technique: There are several ways to safely drain fat from cooked meat.
a) Line a colander with 4 to 5 layers of paper towels and place in the sink or over a heatproof container. Use the skillet lid to hold most of the meat in the skillet, as you tip it and drain fat into the colander, over the towels. Once paper towels are cool enough, use tongs to discard them. Wash the colander and optional container well with hot water and soap, and run water long enough to flush fat down the pipes.
b) Drain the fat directly into the sink and immediately run hot water for a few minutes to flush all of the fat through the pipes.

SERVING SUGGESTION:

• Serve with quinoa, millet, rice, couscous, or pasta.

VARIATION:

• Substitute 2 cups fresh (or 1 cup chopped frozen) greens for broccoli.

 

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