A few weeks ago, on a night where J was likely eating a panini and the dreaded Mac and Cheese, I made myself some kind of quinoa, using up leftover chicken sausage and flavored with curry powder. From what I remember, it worked well, and I was stoked to try again.
For me, what the dish was missing that time around, was the beautiful flavor of ground lamb. Seriously, I’m apparently obsessed with lamb. While I ate lamb chops as a kid, I don’t think I’ve eaten a ton of it since…until this past year. Now J and I try to eat it at least a few times a month, and I’m never looking back. If you haven’t tried cooking lamb yet, try using ground lamb in a recipe. You’ll be shockingly surprised by the earthy lovely flavor it brings to the dish. But if you’re on the Meatless Monday, or more, kick, this could be awesome without the meat.
J and I really enjoyed this last night. I will say this, I used to much quinoa (noted and fixed in the recipe) and I’d like to try it by shredding up some lamb shoulder and using that. And once we figured out that we needed to add in the arugula (about halfway through the meal) we were golden!
Plus, curry is really good for cold season. Pair it with a nice spicy Carmenere or a Malbec, and call it health food.
Curried Ground Lamb with Acorn Squash and Quinoa
1 lb ground lamb
1 small Acorn Squash, peeled, seeded, and diced
1 1/2 C quinoa
3 C chicken/vegetable stock
1 large sweet/spanish onion
1 large red bell pepper
1 clove garlic, minced
1 TBSP curry powder
1 TBSP oregano
1 tsp cumin
1/2 tsp ground ginger (or 1 tsp fresh grated)
1-2 TBSP Sriracha, depending on your heat level
Handful of baby arugula
Heat oven to 425.
Place chunks of Acorn Squash on baking sheet, roast for 30 minutes or until tender and slightly crispy. Set aside.
Cook quinoa according to package directions, using stock instead of water.
In a large saute pan, brown lamb. Remove meat from pan, set aside. Drain fat from pan.
Add very small amount of oil to pan, saute onion and pepper, about 7-8 minutes over medium-high heat. Add in garlic, saute 1 minute. Season with salt and pepper.
Add in lamb, season with curry, oregano, cumin, ginger, and Sriracha. stirring. Lower heat to low and let simmer. Just before serving, add in squash and toss.
To serve: place quinoa in bowl, top with lamb/squash mixture, stirring in small handful of arugula.