Makes 2 nice servings for modest appetites.
Ingredients:
- 2 T ghee
- 2 T red palm oil
- 2 T coconut butter
- 1 T shawarma spice blend (below)
- 6 oz ground lamb (poor man's version!)
- 5 oz spinach and other greens
- 1 lime, juiced
- sea salt
- optional: fresh cilantro, plain yogurt or sour cream
- Melt the ghee and red palm oil in a frying pan on medium-low to medium.
- When they're melted, toss in the shawarma spice blend and let it warm up. It's ready when it becomes fragrant.
- Crumble in the ground lamb, or place in lamb chunks in the size you want. Cook the lamb until partially done.
- Add the coconut butter and cook until the lamb's done how you like it. The coconut butter should be totally melted and stirred in.
- Using a fork or slotted spoon, remove the meat to a bowl.
- Add the greens (in batches, if necessary) to the pan. Stir as you add, incorporating sauce and greens.
- When the greens are nicely wilted, dump the lamb back into the pan. Turn up the heat a tiny bit and warm it all up. Salt to taste.
- Remove the pan from the heat and stir in the juice of one lime.
- Serve. Fresh cilantro (chopped) and/or plain yogurt or sour cream would be really good on top of this. Also try: chopped fresh tomato, minced onion or scallion, chopped orange slices, or even some chopped raisins, if you can handle the carbs.
Ingredients:
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garlic powder
- 1/2 tbsp paprika
- 1 tsp turmeric
- 1/2 tsp ground cloves
- 1/2 tsp ground cayenne pepper
- 1 tsp ground black pepper
- 1/2 tsp ground cinnamon
- In a mixing bowl, add the cumin, coriander, garlic, paprika, turmeric, cloves, cayenne pepper, black pepper, and cinnamon.
- Mix together well, and use as needed or place in an air tight container or bottle.
