Paleo Cumin Lamb
Transform your dinner table with the bold, aromatic flavors of Paleo Cumin Lamb—an irresistible dish that's both nutritious and easy to prepare. Featuring tender cubes of boneless lamb shoulder expertly seasoned with a rich blend of ground cumin, smoked paprika, coriander, and a touch of cayenne for subtle heat, this recipe is a feast for the senses. Fresh garlic and grated ginger elevate the marinade, while sautéed red onions add a caramelized sweetness that complements the spice-laden meat. Finished with a vibrant garnish of fresh cilantro and a splash of lime, this paleo-friendly dish is perfect for weeknight meals or entertaining guests. Ready in under an hour and bursting with smoky, savory goodness, Paleo Cumin Lamb is bound to be your next favorite recipe!
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Recipe Information
Ingredients
- 1 pound boneless lamb shoulder
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 3 cloves garlic
- 1 inch fresh ginger
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium red onion
- 0.25 cup fresh cilantro
- 1 whole lime
Instructions
Start by cutting the lamb shoulder into bite-sized cubes and set aside.
In a small bowl, combine the ground cumin, ground coriander, smoked paprika, cayenne pepper, sea salt, and black pepper.
Mince the garlic cloves and grate the fresh ginger. Add these to the spice mix and blend well.
Rub the spice mix onto the lamb cubes, ensuring all pieces are well-coated. Let it marinate for at least 15 minutes to allow the flavors to develop.
While the lamb is marinating, slice the red onion thinly and chop the fresh cilantro.
In a large skillet over medium-high heat, add olive oil and let it heat up. Once the oil is hot, add the marinated lamb in a single layer. Cook until the lamb is browned on all sides, about 8-10 minutes.
Reduce the heat to medium, add sliced red onions to the pan, and stir well. Cook until the onions are soft, about 5 minutes.
Once the onions are cooked, lower the heat and let the mixture simmer for another 20 minutes or until the lamb is tender.
Finely chop the cilantro and cut the lime into wedges.
Serve the cumin lamb hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.7 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1854 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
