Dishing Up the Dirt

Moroccan Spiced Carrots with Ground Lamb

This is a great recipe to serve as a side dish for a small crowed or as a main course for 4 folks with a simple grain salad on the side (think rice or quinoa.) I love how quickly it comes together yet, it’s unique and not something we’ve had before or seen on a menu. This is a fork and knife kind of dish and each bite has a nice balance of sweet and spicy flavors with a lovely texture. Lamb is one of my favorite red meats and we’ve been getting some amazing lamb from our winter farmers market here in Hood River. It really makes a difference to find good quality when the meat is the star of the show. If you can’t get your hands on lamb you can sub in ground beef. This meal has quickly become a favorite around here and bonus, it’s on the table in less than 45 minutes. I hope you all enjoy this meal as much as we do. Serve with your favorite glass of house wine (white wine tastes best with this dish) and a good dinner date.

Cheers from Tumbleweed Farm

Moroccan Spiced Carrots with Ground Lamb

Prep Time: 15 minutes    Cook Time: 35 minutes    Serves: 4-6

  • 1 pound carrots, sliced in half lenthwise
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 bunch of scallions, minced (white and light green parts only, reserve the tops for garnish)
  • 1 clove of garlic, minced
  • 1 teaspoon ground corriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon fine sea salt
  • a few grinds black pepper
  • 1 pound ground lamb
Yogurt Sauce
  • 1 cup plain sheep's milk, goat's milk, or cow's milk yogurt
  • 1 clove of garlic, minced
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons extra virgin olive oil


  • Preheat the oven to 425F. Toss the carrots with the oil, spices, salt and pepper. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender.  About 30 minutes. Toss the carrots halfway through cooking.
  • Heat a large skillet over medium-high heat. Add the oil to the pan, swirl to coat. Add the scallions, garlic, coriander, cumin, cinnamon, salt, pepper, and lamb. Cook, stirring occasionally, until the lamb is cooked through, 5-7 minutes.
  • Prepare the yogurt sauce by whisking together all the ingredients in a bowl.
  • Spread a thin layer of the yogurt sauce onto four plates, top with the carrots and then top with a few spoonfuls of the lamb mixture. Sprinkle with minced scallion tops and serve.


Leave a Reply

20 thoughts on “Moroccan Spiced Carrots with Ground Lamb

  1. Jean Husson says:

    Can’t wait to do this. Sounds absolutely wonderful.

  2. Jules says:

    This looks amazing! I’m going to try it with some cauliflower rice on the side.

    Thanks for another delicious idea Andrea!

  3. Sonia Demarta says:

    Recipe sounds delicious and you can get most of the ingredients at the market!

  4. Karen says:

    Made this tonight. Substituted cubes of winter squash for the carrots. Delicious! This is going to be a favorite quick recipe.

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  6. Kat says:

    This was excellent. Next time I will drain the lamb before adding spices to reduce fat.

  7. alexandra zevin says:

    Wonderful- I ran out of carrots and substituted apples and prunes instead- tasty!

  8. Pam Thomas says:


  9. Che says:

    Yummy! I made my own yogurt! Delicious!! Will do this again.

    1. Andrea says:

      So glad to hear!

  10. DC Guy in NYC says:

    Made this tonight. Amazing! Might reduce salt next time. Question: The photo seems to show a topping in addition to scallion tops? Did you sprinkle with sesame seeds or anything else?

  11. Robin says:

    Made this tonight♡
    What a great combination of flavors, interesting textures. Will definitely make this again.

    1. Andrea says:

      So happy to hear!

  12. Dianne Weinfeld says:

    Great Dish so pleased I made it

  13. FoxyWhite03 says:

    SOOOOOO good! Made this tonight and served it with a side of Forbidden Rice.

  14. David D says:

    This has become such a favorite in our house that my 11 year old requested for his birthday dinner! I serve with tabbulohi salad and pita

    1. Andrea says:

      Ah! This makes me so happy to hear!

  15. Lynn D. says:

    3rd time we’ve made this. This time when my son was visiting from Chile. He’s taking the recipe home for him. Just great.



  17. Cris says:

    This is insanely good! I doubled the carrot portion, because that’s what I had in my fridge. I’m really glad I did. As it is, there were no leftovers. Each segment is good on it’s own, but combined together, it’s synergistic. I couldn’t stop commenting on how good it was until after my plate was clean. Served it with a couscous salad on the side. Definitely gonna keep this recipe.

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