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Moroccan Lamb Hash

Adapted from Realfoodandlove.com, courtesy of Anne Macaulay
Delicious springtime dish!
Print Recipe
Course Meat, Fish & Seafood Dishes
Servings 4 Servings

Ingredients
  

  • 1 pound ground lamb
  • 1 tablespoon oil of choice (olive, coconut, lamb fat, etc.)
  • 1 cup chopped fennel bulb (or onion if you don't like fennel)
  • 2 cloves garlic, minced
  • 1 sweet potato, diced small
  • 1 carrot, diced small
  • 1 teaspoon salt (more if needed)
  • 0.5 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • 0.5 teaspoon turmeric powder
  • 0.25 teaspoon cloves powder

Instructions
 

  • 1. Sauté fennel or onion in olive oil. 2. Add garlic and sauté until just golden.3. Add lamb and salt and cook until no longer pink, breaking up lumps. 4. Add sweet potato and carrot. Cook with stirring 10-12 minutes.5. Cover, lower heat to medium low, and cook another 15-25 minutes. Cooking time depends on how small vegetables are diced, so check periodically. 6. Add spices, stir to combine, and let cook 5 more minutes for flavors to combine.