Main Dishesbonappetit4.9
Spiced Lamb and Shaved Carrots
Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what's not to love?
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●wooden spoon
- ●peeler
📝 Preparation Steps
1
Place ½ cup coarsely chopped dried apricots or pitted dates in a small bowl and pour in 1 cup hot water to cover; set aside.
2
Place 1 small red onion, thinly sliced, in a large bowl. Cut 1 lemon in half and squeeze juice over onion through a mesh sieve; discard seeds. Set aside. Cut remaining 1 lemon into wedges; set aside for serving.
3
Heat 1 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium-high. Arrange 1 lb. ground lamb in an even layer and cook, undisturbed, until well browned underneath, about ⏱️ 3 minutes. Add 1 Tbsp. ras-el-hanout, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season generously with freshly ground black pepper. Cook, breaking up meat with a wooden spoon, until seasonings are combined and meat is in small pieces, about ⏱️ 2 minutes.
. extra-virgin olive oil, plus more for drizzling1 Tbsp(packed) mixed tender herbs (such as mint, cilantro, and/or parsley)1 cup. ground lamb1 lb. ras-el-hanout1 Tbsp½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more1
4
Add 3 garlic cloves, thinly sliced, and 2 Tbsp. double-concentrated tomato paste. Cook, stirring often, until tomato paste is darkened in color, about ⏱️ 2 minutes. Add reserved apricots with their liquid; cook, stirring and scraping up browned bits, until combined and saucy, about ⏱️ 30 seconds. Remove skillet from heat.
. double-concentrated tomato paste2 Tbsp(packed) mixed tender herbs (such as mint, cilantro, and/or parsley)1 cup
5
Add 2 medium carrots, scrubbed, shaved lengthwise into ribbons with a vegetable peeler, and 1 cup (packed) mixed tender herbs (such as mint, cilantro, and/or parsley) to bowl with reserved onion; toss to combine. Drizzle with oil and season with salt and black pepper; toss again to combine. Pile salad on top of lamb in skillet. Serve with pita or other flatbread and reserved lemon wedges for squeezing over.
medium carrots, scrubbed, shaved lengthwise into ribbons with a vegetable peeler2(packed) mixed tender herbs (such as mint, cilantro, and/or parsley)1 cupPita or other flatbread (for serving)
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