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Recipe Provided By
"Climbing Grier Mountain"Prep Time
-- min
Cook Time
-- min
Total Time
-- min
Servings
--
Ingredients
Persian Spiced Ground American Lamb
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 2 tablespoon olive oil
- 1 garlic clove, minced
- 1 shallot, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup cherry tomatoes, halved
- Salt and pepper, to taste
- 1 pound ground American Lamb
- 1/2 cup chicken stock
- 1/2 cup chopped cilantro
Mint Couscous
- 2 cups boiling water
- 1 cup couscous
- 1 shallot, minced
- 1/4 cup chopped fresh mint
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions
In a small bowl, combine cumin, coriander, cloves, nutmeg, cinnamon and cardamom; set aside. Preheat a large skillet to medium-high heat; add oil, garlic, shallot and ginger. Cook for about 30 seconds or until fragrant. Add Persian spices; cook for another 30 seconds. Add tomatoes, salt and pepper to taste; stir to combine, cooking for a few minutes until tomatoes are softened. Stir in lamb; cook until no longer pink, about 5 minutes. Add stock; continue to cook for a few more minutes until most liquid has evaporated. Stir in the chopped cilantro; check seasoning.
For the Mint Couscous: In a large heatproof bowl, pour boiling water over the couscous. Cover; let stand for about 15 minutes then fluff with a fork. Add the shallot, mint and oil; toss to combine. Season with salt and pepper.
To serve: Spread Mint Couscous onto a serving tray. Top with Persian Spiced Ground American Lamb; garnish with Greek yogurt or tzatziki.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
