This is one of my favorite “cooking hacks” as I can quickly whip up a batch of this, store it in the fridge all week and toss it into all kinds of dishes to add high-quality protein and flavor. I always keep a pound of grass-fed ground lamb in the freezer so I can make this recipe in a hurry on nights I don’t have much time to cook. I also love this recipe because spices. I’m always looking for more ways to take in the many benefits of cinnamon and turmeric. I seriously can’t get enough of these two spices. I actually take these both as supplements, in addition to cooking with them as often as I can.
Cinnamon is great for digestion, keeping blood sugar stable and clearing up sinus congestion. Cinnamon and turmeric are both antibacterial and turmeric will help keep all that nasty inflammation down. Turmeric (or more accurately, the curcumin in turmeric) is also anti-aging. That’s right, the fountain of youth just might be found in the bright golden spice. But it’s not all about the spices. Ground meat is easier for many people to digest than meats in their whole form and lamb is especially easier on the digestive track when compared to certain cuts of beef.
So go to town and add this to eggs, sweet potatoes, zoodles and all the things! You won’t believe how quickly you can make this and how much flavor, texture and spice it will add to dishes throughout the week.
Here’s what you need:
- 1 pound grass-fed ground lamb
- 2 t ghee or coconut oil (or 1 t of each)
- 2 t cinnamon
- 1-2 t turmeric
- Sea salt to taste
Here’s what you do:
- Heat the fat in a large skillet over medium-high heat.
- Once your pan is good and hot, add the ground lamb and spices.
- Brown the lamb and keep over heat until cooked through.
- Eat this with everything!
Pin and save for later: