One Pot Keto Friendly Gluten Free Moroccan Lamb "Stir-Fry"
Cooking for a lot of people usually involves some hefty carbohydrates, but it doesn’t have to! This recipe is gourmet, can be made in one pot, and can feed a whole crowd. It is so simple & easy to make, but SO impressive. Don’t be afraid of the long list of spices—they make the dish VERY flavorful.
1 pound ground lamb
1 medium onion, diced
8 oz of mushrooms, sliced
2 cups spinach
1-2 tablespoons of butter
8 eggs (I usually do two eggs per person eating, so if you have 6 people eating, I would do twelve)
4 oz crumbled goat cheese
2 tablespoons garlic, halved
1 tablespoon paprika, halved
1 tablespoon turmeric, halved
1 tablespoon ground black pepper, halved
1 tablespoon salt, halved
1 teaspoon ground ginger, halved
1 teaspoon cinnamon, halved
1 teaspoon nutmeg, halved
1 teaspoon cloves, halved
Dill, dried, to taste
Parsley, dried, to taste
Mint, dried, to taste
1 medium bowl, to mix
1) Turn the stovetop on medium/high heat. Put butter, onion, and mushrooms in large saucepan and sauté until onions are at desired tenderness.
2) While sautéing, put ground lamb and first half of the ground spices (garlic, paprika, turmeric, salt, pepper, ginger, cinnamon, nutmeg, and cloves) into a medium bowl. Squish.
3) Add spinach and the rest of the ground spices to large saucepan, stirring as necessary.
4) Put the spiced lamb in the large saucepan, separating into chunks as you continue to stir.
5) While this is happening, crack your eggs into the bowl and scramble.
6) When the meat is browned, add the eggs to the large saucepan. Set the heat at medium. Stir for 2-3 minutes until half solid half liquid, then stir no more! The goal is not scrambled eggs, the goal is a solid mass of egg and vegetable and meat.
7) Once the eggs are mostly solid, sprinkle the goat cheese and dried herbs on top. Let the goat cheese melt, and enjoy!
- Lauren Mitchell