Lamb and Vegetable Hash with Gluten-Free Flatbread

Ingredients

• 2 tablespoons Olive Oil
• 1 pound Diced Lamb
• 1 medium Onion, chopped
• 1 medium Bell Pepper, chopped
• 1 medium Potato, diced
• 1 medium Zucchini, diced
• 3 cloves Garlic, minced
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley, chopped
• 4 pieces Gluten-Free Flatbread

Instructions

1. 1Place a 12-inch skillet over medium-high heat. Add the 2 tablespoons of Olive Oil and heat for 1 minute, until it shimmers. Add the 1 pound of Diced Lamb and cook, stirring occasionally, for 5-7 minutes, until the lamb is browned on all sides and reaches an internal temperature of 145°F (63°C).
2. 2Add the 1 medium Onion, chopped into 1/2-inch pieces, and the 1 medium Bell Pepper, chopped into 1/2-inch pieces, to the skillet with the lamb. Continue to cook over medium-high heat, stirring frequently, for 5 minutes, until the vegetables begin to soften.
3. 3Add the 1 medium Potato, diced into 1/2-inch cubes, the 1 medium Zucchini, diced into 1/2-inch cubes, the 3 cloves Garlic, finely minced, the 1 teaspoon Cumin, the 1 teaspoon Coriander, the 1/2 teaspoon Turmeric, the 1/2 teaspoon Salt, and the 1/4 teaspoon Black Pepper to the skillet. Stir everything together well. Reduce the heat to medium-low, cover the skillet, and cook for 10-15 minutes, stirring every few minutes, until the potato and zucchini are tender when pierced with a fork.
4. 4Stir in the 2 tablespoons of Fresh Parsley, finely chopped. To warm the 4 pieces of Gluten-Free Flatbread, place them one at a time in a dry 10-inch skillet over medium heat for 30-60 seconds per side, or until warm and pliable. Serve the lamb and vegetable hash hot with the warm flatbread.

Related Guides