Ingredients:

  • 1 lb ground lamb
  • 1 tbsp olive oil
  • 1 large red bell pepper, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup beef broth
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup crumbled feta cheese

Instructions:

  1. Heat olive oil in your 12 inch skillet over medium high heat.
  2. Add the ground lamb, breaking it apart with a spoon, and cook until mahogany colored and crispy on the edges. Note: This is where the flavor lives, so don't rush it.
  3. Drain the excess fat, but leave about 1 tablespoon in the pan for the vegetables.
  4. Lower the heat to medium. Stir in the diced onion and red bell peppers.
  5. Sauté for 5-7 minutes until onions are translucent and peppers have charred edges.
  6. Stir in the minced garlic and jalapeño, cooking for 60 seconds until you smell the garlic.
  7. Sprinkle in the cumin, smoked paprika, salt, and black pepper, stirring to coat everything.
  8. Pour in the beef broth and lemon juice, scraping the bottom of the pan to get those brown bits.
  9. Simmer for 3-5 minutes until the liquid reduces into a velvety glaze.
  10. Remove from heat and fold in the fresh parsley and crumbled feta cheese.