Add color and flavor with beans and vegetables.
Serves 4
8 ounces (225 g) organic grass-fed ground lamb
2 Tbs. (30 ml) each: soy sauce (amino liquid-dairy free); dry sherry or rice wine; and olive oil
2 tsp. (10 ml) curry powder
1 tsp. (5 ml) each cumin and organic sugar
½ tsp. (2,5 ml) hot pepper flakes
1 Tbs. (15 ml) chopped garlic
3 Tbs. (45 ml) water
optional:
- ¾ cups (180 ml) frozen edamame beans or organic beans
- ½ cup (120 ml) cherry tomatoes cut in half
- ¼ cup (60 ml) chopped cilantro or parsley
- ¼ cup (60 ml) chopped organic green onions
1. Combine the soy sauce/amino liquid, sherry/rice wine, curry powder, cumin, sugar, and hot pepper flakes. Stir well. Set aside.
2. Heat a wok or a large deep skillet over high heat.
3. Add oil. Sauté garlic about 15 seconds.
4. Add ground lamb, break up the meat, toss well.
5. Cook 5-8 minutes or longer until the lamb is not pink.
6. Optional: Add beans a few minutes. Add cherry tomatoes and toss in the cilantro/parsley and/or green onions
6. Serve:
- tossed with pasta
- in tortillas
- in a salad
- "Judy's Greek Moussaka" http://veggiefernandezs.blogspot.com/2014/09/judys-greek-moussaka.html
