Lamb and Root Veggie Skillet

Home Made Simple chef Laila Ali creates a savory yet healthy dish filled with hearty ingredients.

Lamb and Root Veggie Skillet

Home Made Simple chef Laila Ali creates a savory yet healthy dish filled with hearty ingredients.

Serves: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

Ingredients
1 pound ground lamb
1 medium onion, chopped
2 garlic cloves, finely chopped
1 jalapeño, seeded (optional)
2 cups chopped (½" pieces) mixed root vegetables, such as carrots, parsnips and beets
¾ teaspoon sea salt, plus more to taste
¼ teaspoon freshly ground black pepper
2 kale leaves, stemmed and chopped or torn into pieces
1 teaspoon fresh lime or lemon juice, plus more to taste
2 tablespoons fresh herbs, finely chopped, such as at-leaf parsley, cilantro and mint, or 2 teaspoons more potent herbs, finely chopped, such as rosemary, oregano and thyme

Steps
  1. In a large skillet, combine the lamb, onion, garlic and jalapeño (if using) and cook over medium heat, stirring to break up the meat, for 10 minutes, or until the fat starts rendering from the lamb and the onion starts to soften
  2. Add the root vegetables, salt and pepper. Cook, stirring often, until the vegetables are softened, about 20 minutes
  3. Add the kale and cook, stirring continuously, until wilted, 3 to 5 minutes
  4. Add the lime juice and herbs. Taste and adjust the seasonings with the salt and/or lime juice if desired