- 2 teaspoons neutral cooking oil
- 1 pound ground lamb
- 1 tablespoon powdered harissa seasoning or use chili powder and cayenne powder to taste
- 1 jalapeño minced
- 1 yellow onion peeled and diced
- 5 carrots trimmed, peeled, and cut into rounds
- 2 tablespoons tomato paste
- ¼ cup vermouth or red wine
- 4 cups chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne powder more or less to taste
- 1 pound Yukon gold potatoes scrubbed and cut into bite-sized cubes
- Salt and pepper to taste
- ½ cup fresh parsley leaves roughly chopped
- 1 lemon juiced and zested
- 1 cup uncooked white rice
- 2 teaspoons butter
Pickled Mustard Seeds:
- ¼ cup yellow mustard seeds
- ½ cup rice wine vinegar
- ½ cup water more as needed
- ¼ cup granulated sugar
Prepare Pickled Mustard Seeds:
Combine all ingredients for the pickled mustard seeds in a small saucepan. Bring to a low boil, stir, and then reduce heat to very low and simmer for 45 minutes. Add splashes of water as necessary to keep the mustard seeds just submerged and stir occasionally.
Transfer the pickled mustard to seeds and liquid to a bowl and set aside at room temperature until ready to serve.
Note: Leftover pickled mustard seeds should be stored in an airtight container and will last for months in the fridge.
Prepare the Lamb:
In a wide pot, heat the neutral cooking oil over medium heat until very hot. Add the lamb and season with salt and pepper. Cook the lamb for 10-12 minutes, breaking the meat up with a wooden spoon, until well-browned all over. Add the harissa and stir to coat everything. Use a slotted spoon to remove the lamb from the pot and transfer to a bowl.
Prepare the Vegetables:
Return the pot to medium and add the diced onion and minced jalapeño. Cook, stirring regularly, for 5 minutes or until the onion has begun to soften. Add the sliced carrots and season with salt and pepper. Cook for 5-7 minutes or until the vegetables begin to soften and take on a deeper color around the edges.
Prepare the Stew Base:
Add the tomato paste to the pot of vegetables and stir to coat the vegetables. Cook for 1-2 minutes or until the paste begins to deepen in color.
Add the vermouth and stir to combine, scraping up any browned bits stuck to the bottom of the pot. Pour in the chicken stock, turn the heat to high, and bring to a boil. Once boiling, reduce heat to low and add the garlic and onion powder, cinnamon and cloves, and the cayenne powder to taste. Season with salt and pepper.
Prepare the Rice:
While the spicy ground lamb stew is simmering, prepare the rice by combining it with water, a sprinkle of salt, and the butter in a small saucepan. Bring to a boil and then reduce heat, cover, and simmer over very low heat for 16-17 minutes. Turn off the heat and rest for 5 minutes before fluffing with a fork.
To Serve the Spicy Ground Lamb Stew:
Calories: 825kcal | Carbohydrates: 91g | Protein: 34g | Fat: 37g | Sodium: 291mg | Fiber: 9g | Sugar: 21g | Vitamin C: 56mg