Recipe provided by | Foxes Love Lemons

Servings: 12 Jars

INGREDIENTS

2 tablespoons olive oil

2 pounds ground American Lamb

2 teaspoons ground coriander

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

3/4 teaspoon ground black pepper, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2-1/2 cups Greek yogurt

5 tablespoons chopped fresh mint

2 pints grape tomatoes, halved

2 English cucumbers, diced

Pita chips, for serving

DIRECTIONS

1. In large skillet, heat oil over medium heat. Add lamb and cook 8 to 10 minutes or until lamb is cooked through, breaking up lamb with side of spoon. During last minute of cooking, stir in coriander, chili powder, cumin, salt, 1/2 teaspoon pepper, cinnamon and cloves. Let cool 10 minutes.

2. Meanwhile, in medium bowl, stir together yogurt, mint and remaining 1/4 teaspoon pepper.

3. Divide lamb between 12 pint-sized mason jars. Divide yogurt mixture over lamb. Top with tomatoes and cucumbers. Serve with pita chips.

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