This is part of a series designed to reduce meat, save time, and get a delicious nutritious dinner on the table quickly!
Find the recipe at Half the Lamb Freezer Mix
To follow are the simple steps for Method One, the super chunky version. Each flavor will burst through on its own making each bite a little different. This one is a texture medley.
Method One: Super Chunky
Wash and dice all your veggies for quick cooking.
In a lightly oiled skillet, saute onion, carrot, and celery until tender. Alternatively, you can quickly blanch your carrots and celery by dropping them in a pot of boiling water for just a couple of minutes to make them tender. Then strain them and throw them in with the onions. Stir and cook.
Add your mushrooms too! (I forgot to put that in the photo)
When veggies are tender, stir in garlic and cook for a minute or so until it is a little fragrant. Garlic cooks quickly! Add lamb and cumin, breaking up lamb with your cooking spoon or spatula, and cook through.
Add beans and lentils, breaking them up to your liking, or leave them whole.
Salt and pepper to taste.
If needed, drain mix on paper towels. Split them into two even batches. Allow to cool a bit, then freeze them until you are ready to use them. Of course, you can make more batches at one time and have lots of mixes ready to go! Be sure to label your freezer containers.
Tons of flavor, very meaty and filling… resist the urge to just eat it with a spoon.
Chunky Lamb Mix in a Ragu over Pappardelle
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