This is one of those made-up-on-the-spot recipes I came up with last year, and was good enough to write down and repeat. Made with lamb and cinnamon, this dish is warming- particularly good for the cold days we’ve been having.
Did I mention it’s gluten-free, dairy-free, low FODMAP, and oh so easy?
Here are the ingredients:
1 lb ground lamb (minced lamb)
1 really big carrot, peeled and shredded
1 tsp powdered cinnamon
1 tsp ground cumin
1 cup of leftover rice *
*Using leftover rice (basmati preferably) is what makes this a relatively quick dish, but if you don’t have any, you’ll have to wait for the rice to cook. (And remember in the future to make extra rice- it’s great in things like this and fried rice)
In a deep fry pan, heat some oil/fat of your choosing. Fry up the lamb, stirring to brown and break up the pieces. Once browned, remove any extra meat juices carefully and discard (or use in something else).
Add a little more fat and then the carrot and cook for 5 minutes (until carrots are sauteed), stirring to keep from any one part from burning. Add the spices and stir in. Once spices are fragrant add the leftover rice, stirring to break up any clumps and to get an even mixture. Cook long enough to heat the rice through. Voila! Now serve with toasted pine nuts.
This dish would also be good with chopped up, cooked spinach, or even dried fruit like golden raisins (marinate them in some water or orange juice before adding them last minute to the pan for extra juiciness and flavor). And one last note- if you like full flavor- go ahead and up the spices to 2 tsp each- mmm mmm!