Ground Lamb Bowl with Turmeric Rice, Red Onion, Cucumber, Tomato Salad, and Toum (Garlic Sauce)

This dish comes together within 30 mins and combines savory Middle Eastern flavors with a balanced mix of protein, healthy fats, and fresh ingredients—perfect for a warm, nourishing, healthy meal. I love how vibrant this dish it with all the colors which also makes it nutrient dense. It's a win win through and through :)

Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

For the Lamb:

• 1 lb ground lamb

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp paprika

• ½ tsp ground cinnamon

• Salt and pepper to taste

• 1 tbsp ghee

For the Turmeric Rice:

• 1 cup basmati rice

• 1½ cups water or broth

• 1 tsp ground turmeric

• 1 tbsp ghee

• Salt to taste

For the Red Onion, Cucumber, and Tomato Salad with Mint:

• 1 can chickpeas

• 1 small red onion, diced

• 1 cucumber, diced

• 2 tomatoes, diced

• 1 jalapeno (optional)

• 2 tbsp fresh mint, chopped

• 1 tbsp olive oil

• 1 tbsp za'atar seasoning

• 1 tbsp lemon juice

• Salt and pepper to taste

For the Toum (Garlic Sauce):

• 4 garlic cloves, peeled

• 1 cup avocado oil

• 2 tbsp lemon juice

• 1-2 tbsp cold water

• Salt to taste

Instructions:

1. Prepare the Turmeric Rice:

• Rinse the basmati rice under cold water until the water runs clear.

• In a medium saucepan, heat the ghee over medium heat. Add the turmeric and toast for 30 seconds.

• Add the rice, water or broth, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until the rice is tender.

• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

2. Cook the Ground Lamb:

• While your rice is cooking heat ghee in another skillet over medium heat. Add the ground lamb and break it apart with a spatula.

• Season with cumin, coriander, paprika, cinnamon, salt, and pepper.

• Cook for 8-10 minutes until the lamb is browned and cooked through. Set aside.

3. Make the Salad:

• In a bowl, combine the chickpea's red onion, cucumber, jalapeno and tomatoes.

• Add olive oil, lemon juice, and fresh mint. Season with za'atar, salt and pepper to taste.

• Toss everything together and set aside to allow the flavors to meld.

4. Prepare the Toum (Garlic Sauce):

• In a food processor, blend the garlic cloves and a pinch of salt until smooth.

• Gradually add the oil in a slow stream while the processor is running to emulsify the mixture.

• Add lemon juice and cold water until the sauce reaches a creamy consistency.

• Season with more salt if needed.

5. Assemble the Bowl:

• In a bowl, layer the turmeric rice at the bottom.

• Top with a portion of the ground lamb.

• Add the chickpea, cucumber, tomato, and red onion salad on the side.

• Top with toum for a flavorful finish.

Notes:

*You can also leave the items in the salad unmixed and add them seperatly around the side of the bowl, squeeze lemon, drizzle EVOO, and season after. Either way is delish!

*I like to add a bit of arugula to my bowl for added digestion ease.

Enjoy your nutritious and flavorful lamb bowl!