Yes, lamb is a red meat and higher in saturated fat than poultry and fish, but no higher than beef. The key to a healthier dish when cooking with ground lamb or ground beef is to drain the meat after browning and rendering the fat content. Then you can replace the needed fat for flavor with much healthier olive oil. Next time I make this dish, I'll take a photo of the bowl of drained fat. I was amazed at the amount in 80/20 ground lamb. Drain that fat!
For this recipe, I modified a version published in the NY Times by Nik Sharma. It is a wonderful dish with Indian spices called Ground Lamb Pulao. I used less rice, more thoroughly drained the fat, added pine nuts, more mint and modified the spices a bit. I always like to give credit to the inspiration recipe when I have one!
Ingredients:
1 1/2# ground lamb
1 1/2 cups white rice (long grain basmati)
2 tablespoons olive oil
5 garlic cloves grated
2 tablespoons grated ginger
2 tsp garam masala
1/2 tsp turmeric
1/2 tsp red chile powder
1/2 tsp pepper
2 tsp kosher salt
3 tablespoons lime juice plus more for serving
1 bunch scallions sliced
1/3 cup rough chop mint, plus more for top
1/2 cup pine nuts, toasted, or more to taste
Brown the ground lamb in wok like iron skillet. Drain all the fat after browning. Return to pan and add 2 tablespoons olive oil. Continue cooking the lamb until well browned. Add garlic and ginger being sure to put onto the surface of the skillet stirring for one minute until fragrant.
Add the spices, garam masala, chile powder, black pepper and 1 teaspoon of the salt. Stir until mixed and fragrant. Add one tablespoon lime juice (hint: using a juicer, 1/2 of a medium sized lime is about one tablespoon). Stir, then remove meat mixture to an oven safe dish and keep warm in oven (250) while you cook the rice. Reserve skillet for rice. No need to wash out.
Wash the rice in mesh strainer until water runs clear. Add to skillet with water to cover by about an inch Add 1/2 teaspoon turmeric, 1 teaspoon salt and 1 tablespoon lime juice. Bring to boil then cover and simmer until all water absorbed, about 15 minutes. Let sit 5 minutes.
Add the ground lamb back to skillet with the rice. Add the final tablespoon of lime juice, scallions and mint. Stir.
Sprinkle toasted pine nuts and mint leaves on top. Place skillet on pot holder on the table for self serving.
I made a dish of steamed spinach to serve along side. It was a great complement to the lamb.
Enjoy!