Name: Spiced Lamb and Shaved Carrots
Total time: 25 minutes
Yield: 4 servings
Ingredients: ½ cup coarsely chopped dried apricots or pitted dates; 1 small red onion, thinly sliced; 2 lemons; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 lb. ground lamb; 1 Tbsp. ras-el-hanout; ½ tsp. crushed red pepper flakes; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more; Freshly ground pepper; 3 garlic cloves, thinly sliced; 2 Tbsp. double-concentrated tomato paste; 2 medium carrots, scrubbed, shaved lengthwise into ribbons with a vegetable peeler; 1 cup (packed) mixed tender herbs (such as mint, cilantro, and/or parsley); Pita or other flatbread (for serving)

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

Vegetable Peeler
$12 $10 At Amazon
Cast Iron Skillet
$30 At Amazon
Mesh Sieve
$13 At Amazon
Wooden Spoon
$7 At Amazon

Recipe notes