East African Spiced Lamb

Name: East African Spiced Lamb
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: East African
Ingredients: 1 tablespoon olive oil; 1.25 pound ground lamb; 0.5 yellow onion (chopped); 2 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon paprika; 0.25 teaspoon cayenne pepper; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 5 ounce fresh spinach; 1 eggplant (cut into 1/2-inch cubes); 1 tablespoon fresh mint (chopped)

Flavorful ground lamb seasoned with a warm East African-inspired spice blend, sautéed with fresh spinach and served with tender roasted eggplant.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 3
Cuisine: East African
Difficulty: Easy
Cost: $6.47/serving

Dietary

Low-Carb
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Low-Sugar
High-Protein
Whole30

Ingredients

1 tablespoon olive oil
1.25 pound ground lamb
0.5 yellow onion (chopped)
2 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
5 ounce fresh spinach
1 eggplant (cut into 1/2-inch cubes)
1 tablespoon fresh mint (chopped)

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss eggplant cubes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
While eggplant roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.
Add chopped yellow onion to the skillet with the lamb and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Stir in ground cumin, ground coriander, paprika, cayenne pepper (if using), and the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 1 minute more, stirring constantly.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Stir until well combined.
Serve the spiced lamb and spinach mixture alongside the roasted eggplant. Garnish with fresh mint, if desired.

Notes

Adjust the cayenne pepper to your preferred spice level. Freshly chopped parsley or cilantro can also be used as a garnish.

Nutrition (per serving)

Calories: 500
Protein: 40.5 g
Carbohydrates: 18 g
Fat: 30.5 g
Fiber: 7.5 g
Sodium: 590 mg
Saturated Fat: 12 g
Sugar: 5 g
Cholesterol: 130 mg