Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large wok or deep skillet over medium-high heat until shimmering.

2. 2

   Add 1 small red onion, thinly sliced, and 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes, to the pan and stir-fry for 8-10 minutes until the sweet potatoes begin to soften and lightly brown.

3. 3

   Push the vegetables to one side, add 1.5 pounds of lean ground lamb to the other side, breaking it up with a spoon, and cook until browned, about 5-7 minutes.

4. 4

   Stir in 4 cloves of minced garlic, 1 teaspoon of dried oregano, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of smoked paprika, cooking for 1 minute until fragrant.

5. 5

   Add 1 large red bell pepper, thinly sliced, and 1 medium zucchini, quartered and thinly sliced, to the pan, and stir-fry for 3-5 minutes until the vegetables are crisp-tender.

6. 6

   Pour in 0.5 cup of chicken or vegetable broth and 3 tablespoons of lemon juice, bring to a simmer, and cook for 2-3 minutes until the liquid slightly reduces.

7. 7

   Season with salt and freshly ground black pepper to taste, then stir in 0.25 cup of fresh parsley, chopped, before serving immediately.