This spicy cumin lamb and zucchini noodles dish is absolutely delicious! Lamb and cumin is a great combo. This recipe was inspired by a dish I had at a Chinese restaurant here in NYC.
I used zucchini noodles because that is what I had readily available however, you can use any type of noodle that you’d like.
If you use zucchini noodles, I recommend that you either serve the dish immediately, or keep the noodles and lamb mixture separate until you’re ready to serve.
This recipe just happens to be low-carb and very high in protein. Try it and let me know what you think.
Prep Time: 10 mins . Cook Time: 15 mins . Yield: Serves 4
INGREDIENTS
1 Lbs Ground Lamb
1 1/2 Lbs Zucchini Noodles
1 Tbsp Olive Oil
6 Cloves Garlic, minced
1 Jalapeno Pepper, chopped
1 Red Onion, sliced
4 Green Onions, chopped
1 Tbsp Fresh Ginger, grated
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1/2 Tsp Pepper Flakes
4 to 6 Dried Whole Chilies (optional)
Salt & black Pepper to taste
METHOD
1. In a large skillet, heat the oil over medium heat. Add the garlic, jalapenos, red onion, green onions and ginger. Cook for about 2 minutes stirring frequently.
2. Add the ground lamb and increase the heat. Cook until the lamb just becomes brown and then add the spices, pepper flakes, whole chilies, soy sauce, rice vinegar. Continue cooking until the lamb is brown all the way through.
3. Add the zucchini noodles. Using tongs or a couple of spoons, toss the zucchini noodles in the lamb mixture. Serve immediately. If you plan to serve this at a later time or for meal prep, keep the lamb and noodles separate until you’re ready to eat.
