Spiced Lamb & Mushroom Skillet over Cauliflower Rice with Dill Yogurt (Serves 2)
Cozy but not stew-like: sautéed ground lamb and mushrooms with warm spices, served over cauliflower “rice” and finished with a quick dill yogurt sauce.
Back to full listIngredients
- Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale)
- Simple Truth Organic® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $4.49 (8 oz)
- Organic Cauliflower 1 lb (about 1/2 large head), riced (or finely chopped) $3.49/lb
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1/2 medium onion, diced $4.99 (sale)
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
- Simple Truth Organic® Baby Dill 2 tbsp, chopped $2.79
- Plain yogurt 1/2 cup
- Olive oil 1 1/2 tbsp, divided
- Ground cumin 1 tsp
- Paprika 1 tsp
- Salt to taste
- Black pepper to taste
- Optional: red pepper flakes pinch
Instructions
- Make dill yogurt: Mix yogurt with dill, a pinch of salt, and 1 tsp water to loosen. Set aside.
- Brown lamb (stove): Heat a large skillet over medium-high. Add lamb and cook, breaking up, until browned, 6–8 minutes. If very fatty, spoon off excess.
- Add aromatics: Add onion and mushrooms to the lamb; cook 5–6 minutes until mushrooms brown and moisture cooks off. Add garlic, cumin, paprika, and optional pepper flakes; cook 30 seconds. Season with salt and pepper to taste.
- Cook cauliflower rice: In a second skillet, heat 1 tbsp olive oil over medium-high. Add riced cauliflower and a pinch of salt. Cook 5–7 minutes until tender and lightly browned; pepper to taste.
- Serve: Spoon cauliflower rice into bowls, top with spiced lamb-mushroom mixture, and drizzle with dill yogurt.
Health notes: Lower-carb option with lots of veg. Use 90%+ lean lamb if available and drain excess fat after browning.
Drink pairing: Washington Grenache/Syrah blend; or a crisp lager.