Moroccan Lamb

I use this recipe at least twice monthly....it is a family favorite and fairly quick to throw together.  Feel free to increase the spices, herbs and vegetables to your liking to increase the nutrient density of the meal!!  If you are a cilantro lover, pile it on...it pairs wonderfully with this dish!

​Ingredients:
1 lb ground lamb
1 large onion (chopped)
3 large carrots (shredded)
4 cloves of garlic (minced)
10 oz arugula
15 oz can of chick peas
​​1 tbsp cumin

1 tsp cinnamon
1 tsp coriander
1/2 tsp red pepper flakes 
Garnish 
1/2 lemon (slices)
​1 cup cilantro leaves

​Directions:

• Brown lamb in a large skillet over medium heat.
• While meat is browning, mince the garlic and chop the onion.
• Add the onion and garlic to meat once it thoroughly browned.  Make sure to allow garlic to sit a minimum of 8 minutes after mincing before adding to heat (this allows for formation of phytonutrients).
• Shred carrot into meat mixture and sauté.
• Add chick peas, cumin, cinnamon, coriander, and red pepper flakes and cook for a few minutes.  
• Add arugula and cover with lid to help wilt the greens for about 1 minute.  
• Remove lid and mix thoroughly....cook an additional 3-5 minutes.
• Serve into bowls and garnish with 1/4 of cilantro and 1-2 slices of lemon.