Moroccan Lamb Skillet

-1 TBSP ghee or coconut oil

-1 lb grass fed ground lamb

-1 small/medium onion - diced

-3-4 cloves or garlic - minced

-1 jalapeño (I seeded but you do you)

-1/2 cup diced carrot 

-1/2 cup diced sweet potato 

-Greens to your liking (kale or spinach is great)

-1 tsp cinnamon

-1 tsp turmeric 

-3/4 tsp ground ginger

-1/4 tsp cloves

-1/2 tsp cumin

-Salt to taste (I normally do 1 tsp per lb of meat then more for veggies)

In a large skillet over medium heat, add in ghee or coconut oil. Add lamb and season with salt and pepper. Once the lamb is almost browned, add in onion, garlic, and seeded jalapeño. When the onion is translucent, add in sweet potatoes and carrots. Then add in your spices and mix everything together. Cover with a lid until carrots and sweet potato are almost cooked though. Remove lid and continue to cook until lamb and veggies become browned and slightly caramelized. Add in your green during this time! Kale or spinach work great for this! Top with chopped cilantro and serve as is or with a side of rice, cauliflower rice, or veggies! ENJOY! Also check out my “moroccan lamb” highlight on instagram for a step by step!