Recipe provided by | CLIMBING GRIER MOUNTAIN
INGREDIENTS
FOR THE PERSIAN SPICED GROUND LAMB:
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoon olive oil
1 garlic clove, minced
1 shallot, minced
1 tablespoon fresh ginger, grated
1/2 cup cherry tomatoes, halved
1 pound ground American lamb
1/2 cup chicken stock
1/2 cup chopped cilantro
salt and pepper to taste
FOR THE COUSCOUS:
2 cups boiling water
1 cup couscous
1 tablespoon olive oil
1 shallot, minced
1/4 cup chopped fresh mint
salt and pepper to taste
DIRECTIONS
In a small bowl combine cumin, coriander, cloves, nutmeg, cinnamon, and cardamom. Set aside until ready to use. Preheat a large skillet to medium-high heat. Add the olive oil, garlic, shallot, ginger to the skillet and cook for about 30 seconds or until fragrant. Next, add the Persian spices and cook for another 30 seconds. Add the grape tomatoes, salt and pepper to taste. Stir to combine to make sure everything is cooking evenly. Cook the tomatoes for a few minutes until softened. Next, stir in the ground lamb and cook until no longer pink about five minutes. Add the chicken stock and continue to cook for a few more minutes until most of the liquid has evaporated. Stir in the chopped cilantro and check to see if salt and pepper is needed. Set aside until ready to serve.
Meanwhile in a large heatproof bowl, pour the boiling water over the couscous. Cover the couscous and let it stand for about 15 minutes. Using a fork fluff the couscous. Add the olive oil, shallot and mint. Toss to combine and season with salt and pepper. To serve, spread couscous onto a serving tray. Top the couscous with the ground lamb and garnish top with Greek yogurt or tzatziki.
