I love finding ground meat on sale. It makes for such quick and easy meals. It doesn’t matter whether the meat is chicken, beef, lamb or turkey, if it’s on sale it’s gonna end up in my kitchen. When you find it, buy enough to cook for two meals.
You know: cook once, eat twice. What a lovely mantra: “Cook once, eat twice.”
The key to this strategy is having plenty of ways to use the meat. Even if it’s always the same meat, say chicken, you will never hear your family complain when you vary the seasonings enough. Au contraire!
Here is one of those variations. We enjoy it with ground lamb. Grass fed beef would work beautifully as well with the seasonings tempering the slight gaminess of the meat and the vegetables and stock providing needed moisture. It’s a win!
For the first meal we ate the this dish with brown rice pilaf (the pilaf was a planned leftover). What a quick and satisfying meal that is! In the second meal, this succulent Moroccan ground lamb played a starring role in a lamb salad with tahini dressing. Another win!
If you make enough of the lamb mixture for a third meal, consider piling it in warmed pitas with garbanzo beans, radishes, green onion, avocado, and tahini dressing.
Just a little lamb left over? Add it to a frittata or a cheesy quesadilla that includes some feta. The possibilities are endless. What fun!
Preparation Note: Have all the chopping done and the ingredients assembled when you start this dish. It comes together very quickly. If you have your own personal sous chef, disregard this note. 🙂
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