- 1 tablespoon olive oil
- 1 pound bone-in lamb shoulder, trimmed and cut into 1/2-inch pieces
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon kosher salt, divided
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1/3 cup sliced pimiento-stuffed green olives
- 1/3 cup raisins
- 2 tablespoons honey
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon, divided
- 1 cup frozen green peas
- 4 cups chopped peeled sweet potato
- 1 large egg, lightly beaten
- Cooking spray
1. Preheat oven to 350°.
2. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Sprinkle lamb evenly with 1/2 teaspoon ground cumin and 1/4 teaspoon salt. Add lamb to pan, and sauté for 4 minutes, turning to brown on all sides. Remove lamb from pan. Add onion to pan; sauté 3 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste, and sauté 30 seconds, stirring frequently.
3. Add chicken broth and 1/2 cup water to pan, and bring to a boil, scraping pan to loosen browned bits. Return lamb to pan. Stir in the remaining 1/2 teaspoon ground cumin, olives, raisins, honey, ground red pepper, and ground turmeric. Stir in 1/8 teaspoon ground cinnamon. Reduce heat, and simmer for 30 minutes, stirring occasionally. Remove from heat; stir in peas.
4. Cook potato in a large saucepan of boiling water 10 minutes or until tender; drain. Cool for 5 minutes. Place potato in a bowl. Sprinkle potato with remaining 1/4 teaspoon salt and the remaining 3/8 teaspoon ground cinnamon. Beat potato with a mixer at high speed until smooth. Add egg, and beat until combined. Spoon the lamb mixture into 4 (10-ounce) ramekins; spread potato mixture evenly over lamb mixture. Place ramekins on a baking sheet; bake at 350° for 25 minutes or until bubbly.
Yield: 4 servings
- Calories: 515
- Fat: 22g
- Protein: 22.1g
- Carbohydrate: 58.3g
- Fiber: 7.9g