Well Dined


Healthy Moroccan Lamb

Well Dined | Healthy Moroccan Lamb

Super comforting spiced lamb on top of creamy mashed potatoes - how could that be healthy?  Well for starters, there are no potatoes - that is a cauliflower and white bean puree.  This looks like comfort food, and it totally is, but it is all veggies and protein with no carbs!

Well Dined | Healthy Moroccan Lamb

Start by caramelizing some carrots to release that sweetness.  Then brown up some lamb.  I used lamb chops and discovered that there is very little meat on them - next time I am definitely using cubed meat.

Well Dined | Healthy Moroccan Lamb

When the lamb is browned, add in garlic, spices, chard, and chickpeas (more protein!).  I wondered why the original recipe didn't call for tomatoes - they make so much sense here.  So I went ahead and added them.  The original recipe also just used paprika, which I thought was a little boring.  I used paprika, cinnamon, cumin, and coriander.

Well Dined | Healthy Moroccan Lamb

Another change from the original was that it called for polenta to serve with the lamb.  Polenta is cooked corn meal, and I am trying to avoid grains.  So I used a cauliflower puree instead and it was creamy and delicious - a good counterpoint for the tangy spiced lamb.

Healthy Moroccan Lamb
Adapted from Real Simple
Serves 4

You will have more puree than you need, so use the rest of it with a different dish.  It is my favorite substitute for mashed potatoes - the white beans make it thick and creamy so that you only need a small amount of butter and cream.  They also add protein.

2 tbsp olive oil
4 carrots, cut into bite-size pieces
1 lb cubed lamb shoulder
1 15.5 oz can chickpeas, drained and rinsed
1 15.5 oz can diced tomatoes
1 small bunch Swiss chard, stems discarded and leaves cut into 1-inch strips (about 5 cups)
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp cinnamon
1 clove garlic, minced
1 tbsp red wine vinegar
1 head cauliflower, cut into florets
1 15.5 oz can white beans, drained and rinsed
1 tbsp butter
2 tbsp cream, milk, or buttermilk

Heat the oil in a large skillet over medium-high heat.  Add the carrots, 1/2 tsp salt, and 1/4 tsp pepper and cook, tossing occasionally, until the carrots are tender, 5 to 7 minutes.  Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.

Add the chickpeas, tomatoes with juices, chard, paprika, cumin, coriander, cinnamon, and garlic.  Cook, tossing frequently, until the chard is just wilted and the lamb is medium-rare, 3 to 4 minutes.  Stir in the vinegar.

Meanwhile, steam the cauliflower until tender, then puree with the white beans, either in a blender/food processor or with an immersion blender.  Place in a large pot over medium low heat and add the butter and dairy.  Stir to melt and combine and make sure that it is evenly heated.  Serve with the lamb.

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