Moroccan Spiced Carrots With Ground Lamb

This is a great recipe to serve as a side dish for a small crowd or as a main course for four people with a simple grain salad on the side (think rice or quinoa). I love how quickly it comes together yet it's unique and different from what we've had before or seen on a menu. This is a fork-and-knife dish, and each bite has a nice balance of sweet and spicy flavors with a lovely texture. Lamb is one of my favorite red meats, and we've been getting some fantastic lamb from our winter farmers market here in Hood River. It makes a difference to find good quality when the meat is the show's star. You can substitute ground beef if you need help with lamb. This meal has quickly become a favorite around here and bonus, it's on the table in less than 45 minutes. I hope you all enjoy this meal as much as we do. Serve with your favorite glass of house wine (white wine tastes best with this dish) and a reasonable dinner date.

Ingredients

Carrots

• 1 pound carrots, sliced in half lengthwise
• 1-2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper

Lamb

• 1 tablespoon olive oil
• 1 bunch of scallions, minced (white and light green parts only; reserve the tops for garnish)
• 1 clove of garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• A few grinds of black pepper
• 1 pound ground lamb

Yogurt Sauce

• 1 cup plain sheep’s milk, goat’s milk, or cow’s milk yogurt
• 1 clove of garlic, minced
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon fine sea salt
• 2 teaspoons extra virgin olive oil

Directions

1. Preheat the Oven
   Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the carrots, bringing out their natural sweetness.
2. Prepare the Carrots
   Toss with Oil and Spices: In a large bowl, toss the halved carrots with 1-2 tablespoons of olive oil, ground cumin, paprika, ground cinnamon, and a pinch of salt and pepper. Ensure the carrots are evenly coated with the oil and spices.
   Roast: Spread the carrots in a single layer on a baking sheet. Place the baking sheet in the oven and roast for about 30 minutes, tossing halfway through until the carrots are lightly browned and tender.
3. Cook the Lamb
   Heat the Skillet: Heat a large skillet over medium-high heat while the carrots are roasting. Add one tablespoon of olive oil and swirl to coat the pan.
   Cook the Aromatics: Add the minced scallions (white and light green parts), minced garlic, ground coriander, ground cumin, ground cinnamon, salt, and pepper to the skillet. Cook, stirring occasionally, for 2-3 minutes until the scallions are softened and the spices are fragrant.
   Cook the Lamb: Add the ground lamb to the skillet. Cook, breaking up the meat with a spoon, until the lamb is browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
4. Prepare the Yogurt Sauce
   Combine Ingredients: In a medium bowl, whisk together the yogurt, minced garlic, fresh lemon juice, fine sea salt, and extra virgin olive oil until smooth and well combined. Taste and adjust the seasoning if needed.
5. Assemble the Dish
   Plate the Yogurt Sauce: Spread a thin layer of the yogurt sauce onto four plates.
   Add the Carrots: Arrange the roasted carrots in the yogurt sauce.
   Top with Lamb: Spoon the cooked lamb mixture over the carrots.
   Garnish: Sprinkle the minced scallion tops over the dish for a fresh, vibrant finish.
6. Serve
   Serve the Moroccan spiced carrots with ground lamb warm. This dish pairs wonderfully with rice, quinoa, or a simple grain salad. Enjoy with a glass of white wine and good company.

Additional Tips

• Variations: If you prefer, you can add other vegetables such as roasted bell peppers or zucchini to the dish for added variety.
• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Make Ahead: To save time, the yogurt sauce can be made a day in advance and stored in the refrigerator.
• Enhancements: For added texture, sprinkle some toasted pine nuts or almonds over the dish before serving.

Enjoy this delicious and easy-to-make Moroccan Spiced Carrots with Ground Lamb, perfect for any occasion!