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This is a major fan favourite in my house due to the Moroccan inspired flavours. I love that it has a lot of anti-inflammatory ingredients. Feel free to mix up the veggies or serve with cauliflower rice. Keep extra sauce to use as a yummy salad dressing.
For the sauce:
1.
Heat olive oil over medium high. Add the onions and carrots and cook until onions are translucent.
2.
Add the onions and carrots and cook until onions are translucent.
3.
Add the chopped courgette and continue to cook until they become a little brown and soft.
4.
Push the vegetables to the side, and place the lamb in the middle. Cook, breaking the mince apart, until browned.
5.
Add all the spices, tomato paste and stir to combine. Add the spinach and stir until the spinach has wilted.
6.
For the sauce, blend all ingredients together.
7.
Serve the lamb with the sauce drizzled on top.
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Tip
Remove carrots for first 12 weeks
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