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Spiced Lamb and Shaved Carrots

4.8

(15)

Cast iron skilled filled with spiced lamb and topped with shaved curly carrots with lemon wedges and bread on the side
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen

Inspired by the flavors of Moroccan tagine, this skillet dinner features ground lamb spiced with ras-el-hanout, a blend made with cumin, cardamom, and clove. Rehydrated dried apricots—as well as the water used to plump them up—add tangy sweetness and help create a luscious sauce that you’ll want to sop up with lots of pita. Thinly shaved carrots (use a vegetable peeler!) dressed in lemon juice with herbs and red onion make for a fresh and crunchy topping.

What you’ll need

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