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!
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.
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.
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
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.