Nutrition per serving may change if servings are adjusted.
¼ cup extra-virgin olive oil
1 pound ground lamb
1 medium onion, finely diced
3 cloves garlic, thinly sliced
¼ cup frozen peas (thawed)
1 teaspoon freshly grated orange zest
⅓ cup fresh orange juice
1 tablespoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ cup toasted and coarsely chopped pistachios
3 tablespoons fresh small mint leaves or 2 tablespoons coarsely chopped mint
Heat oil in a large skillet over medium heat. Add lamb; press and break into small chunks with a rubber spatula. Cook, stirring occasionally, until it starts to get dark brown and crispy, 20 to 25 minutes.
Reduce heat to medium-low, add onion and garlic, and cook, stirring occasionally, until soft but not colored, 5 to 10 minutes. Stir in peas, orange zest and juice, cinnamon, salt and cumin; cook, stirring once or twice, until the liquid is evaporated, 30 seconds to 2 minutes. Serve garnished with pistachios and mint.
213 calories;16 g fat(4 g sat); 2 g fiber; 5 g carbohydrates; 11 g protein; 20 mcg folate; 37 mg cholesterol; 2 g sugars; 0 g added sugars; 208 IU vitamin A; 8 mg vitamin C; 35 mg calcium; 1 mg iron; 108 mg sodium; 236 mg potassium
Carbohydrate Servings: ½
Exchanges: ½ vegetable, 1½ medium-fat meat, 1½ fat