Walnut Muhammara Lamb Bowl

By California Walnuts
Total Time
40 Mins
Serves
4
Serving Size
1 bowl
Meal
Dinner Lunch
Course
Main

DESCRIPTION

Spiced lamb and roasted veggies are taken to the next level with a base of smoky walnut muhammara and fresh, aromatic herbs.

Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins
Calories
769
Total Fat
57
Saturated Fat
16
Cholesterol
91
Sodium
285
Carbohydrates
41
Dietary Fiber
12
Total Sugars
25
Added Sugars
4
Protein
30
Iron
5
Potassium
1253

Ingredients

  • 1 eggplant, chopped
  • 1 zucchini, sliced
  • 3 red bell pepper, chopped
  • 1 cup California walnuts, plus more for topping
  • 2 cloves garlic
  • 2 Tbsp pomegranate molasses
  • 2 Tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 500g ground lamb
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp, cinnamon
  • Parsley, to taste
  • Mint, to taste
  • Pomegranate arils, to taste

Preparation

  1. Roast eggplant, zucchini and red bell peppers at 425°F for 20 to 25 minutes, tossing halfway, until they are tender and lightly caramelized.
  2. Blend the roasted peppers, California walnuts, garlic, pomegranate molasses, olive oil, salt and pepper until smooth and creamy, with a slightly textured consistency.
  3. Brown the lamb with the cumin, coriander, paprika, cinnamon, salt and pepper in a large skillet over medium-high heat for 6–8 minutes, breaking it up with a wooden spoon, until browned and cooked through.
  4. Spread muhammara into bowls and top with lamb and roasted eggplant and zucchini.
  5. Top with parsley, mint, pomegranate arils and chopped walnuts, as desired.