The sound of spiced lamb with mushrooms may scare some away. Don’t be afraid, though, as this meal is extremely easy to create and will make you feel like a professional chef.
Spiced Lamb With Mushrooms? Make This Gourmet Meal Easily!
Lamb for those who love to eat tasty food!
While most of the ingredients in this recipe are common, they are also extremely nutritious. For one, you can pretty much choose any wild mushrooms you like.
Try portobello, shiitake, black trumpet, or simple white buttons. All mushrooms can work well, as they are also very healthy, full of antioxidants and nutrients.
If mushrooms aren’t for you, use green beans, spinach, eggplant, or even tofu for added protein.
The meat is the key ingredient here. If you find ground lamb, use it. Otherwise, you can try whole lamb pieces, or switch it up for beef, pork, or poultry. Lamb is a lean meat though, and it can be good for you, so try it if you can.
When it comes to putting everything together, you’ll need the sweet potato. This starchy root vegetable is also good for you, and it is high in vitamin A and fiber. You can use regular potatoes though, such as Russet, fingerling, or yellow.
The rest of the vegetables all add crunch and flavor. Onions and fennel bulb are great antioxidant and anti-inflammatory foods, so they can make your meal wholesome. Replace them for leeks, asparagus, or celery if you don’t have any.
In terms of spices, this dish is all about that peppery flavor. Use cumin, cinnamon, Aleppo pepper, lemon juice, and mint leaves.
These ingredients all mix to create great flavors and aromas. However, you can switch it up with other seasonings, like paprika, coriander, black pepper, sumac, and thyme.
After this meal, you’ll never think twice about cooking lamb again. Plus, you’ll blow everyone away with how good of a cook you are!
Discover another exciting mushroom recipe here: Dinner Steak with Cremini Mushroom Sauce [Recipe]
Spiced Lamb with Mushrooms
1 tsp Kosher salt, divided plus more
1 large sweet potato, about 1 lb (450 g), halved lengthwise
1/2 fennel bulb, about 6 oz (150 g) thinly sliced, plus fronds for serving (optional)
1/2 red onion, thinly sliced
1/2 cup (120 ml) apple cider, coconut, or unseasoned rice vinegar
3 tbsp extra-virgin olive oil, divided
1/2 lb (approx 12 g) ground lamb
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp Aleppo-style pepper, plus more for serving
8 oz (200 g) wild mushrooms, sliced into 1/4 inch slices
1/2 cup (64 g) plain full-fat yogurt
2 tbsp fresh lemon juice
1/4 cup (32 g) mint leaves
- Prepare a large pot and fill with 1 inch deep water. Season the water with a big pinch of salt. Place a steaming basket in the pot, cover and allow to boil.
- When the water starts to boil, add the potato, cover and steam for 20 to 25 min, or until fork-tender.
- Get a medium size bowl, and combine sliced fennel, onion, vinegar, and 1/4 tsp of salt. Mix well, let it sit for between 10 to 30 min, tossing occasionally
- Prepare a large skillet and heat 2 tbsp of oil over medium to high heat.
- Saute the lamb, cumin, cinnamon, 1 tsp pepper, and 1 tsp of salt. Press the mixture into an even layer.
- Cook the mixture without stirring for 4 min until brown on the bottom.
- Using a spatula, break the lamb up into pieces and continue to cook for 1 to 2 min, stirring occasionally.
- Push the mixture to one side of the skillet and add the mushroom, and season with salt to taste.
- Cook the mushroom for 3 min without stirring until beginning to brown and soften.
- Stir the mushroom together with the lamb mixture, and continue to cook for 2 min until mushrooms are golden brown. Stir occasionally.
- Prepare a small bowl and whisk yogurt, lemon juice, and the remaining 1 tbsp of oil, and 1/4 tsp salt.
- Scoop the potato halves into the bowl and mash with a fork. Top with mushroom mixture and yogurt sauce.
- Scoop out fennel and onion from the vinegar using your hands, and sprinkle over the bowls. Discard the vinegar.
- Top with fennel fronds, mint and pepper before serving.