Moroccan Spiced Lamb

7 10 2009
A few notes to start.

Costco has boneless leg of lamb for a really good price. It takes a little butchering to remove the silver skin (which just ends up tough and chewy if you don’t remove it, but isn’t too hard to take off). To remove the silver skin, take a small knife and slide between the silver skin and meat and then angle the blade upwards and slide along the meat. If you get a 5 lb lamb leg, remove the silver skin and then cut it in half and freeze half to use later.

This recipe is really spicy. Just a warning for those who aren’t a fan of spice.

Cut about 2 1/2 lbs of lamb into chunks. Put in a gallon ziploc.

Add to the ziploc:

1/2 tsp salt
1/4 tsp black pepper
1 tbs cumin
2 tsp turmeric *
1 1/2 tsp corriander *
(* can sub in 1 tbs curry powder if you want it less potent)
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp allspice

Shake to combine and let rest for 5 minutes or so.

Put a large skillet on medium high heat and add 3-4 tbs coconut oil. Once it is hot, brown the lamb chunks.

Add 2 diced medium onions and 3-4 cloves of minced garlic. Cook for about 5 minutes.

Take 8 oz of pitted dates (1 cup) and cut into thirds. Add to lamb mixture along with 2 cups of chicken broth (get the natural kind or make it yourself). Cover and cook for 10-12 minutes until dates plump and lamb is tender.

To finish, toast about a half a cup of pine nuts and toss on top. (Optional)

PA050259

I serve with:

1 large butternut squash that I peeled, removed the seeds, cubed and boiled. Then I drained the water and smashed it like potatoes and sprinkled a little cinnamon.

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My Infamous Paleo Chili

7 10 2009
I make a huge pot of chili and eat it for a few days (or freeze some in quart ziplocs to thaw out as fast food. Chili is my favorite. It’s a great comfort food and this one is popular with the guys as it is very meaty.

2 lbs lean ground beef (I look for 90/10)
1 large steak cut into chunks (or stew meat, whatever you prefer)
1 large can crushed tomatoes (look for the one where the only ingredient is tomatoes)
1 can diced tomatoes and chilis (again, look for natural here)
1 small can tomatillo salsa (in the Mexican food aisle, look for natural ingredients in this…I think the brand starts with an E)
large onion diced
1/8 cup almond flour (this is optional for thickening, omit if you have a nut allergy)
about 2 cups of beef broth
3 cloves garlic minced or about
2 tsp garlic powder1 tsp ground cinnamon
2 tbs ground cumin
3-4 tbs chili powder
olive oil

Put about 2 tbs olive oil in a pan and get it screaming hot. Sear the chunks of steak in batches (don’t crowd or it won’t brown). It doesn’t have to be cooked at this point, just brown and pull it out. Add a little more oil if needed and add diced onion to kind of brown a bit. Add the beef stock and let it cook until it is reduced by half (this gives a really meaty base). Add in ground beef and almond flour. Stir until it browns a bit. Add garlic, spices, tomatoes, and steak chunks. Simmer on low heat for a couple of hours. It gets better the longer it cooks.

I serve with diced red onion on top. It’s good without it too.