"Brussels Sprouts, Ube, and Ground Lamb Hash is a vibrant and hearty fusion of flavors, combining caramelized Brussels sprouts, sweet and creamy ube, and richly seasoned ground lamb, all brought together in a skillet for a comforting and visually stunning meal."
Brussels Sprouts, Ground Lamb, and Ube Hash
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound ground lamb
- 4 cups shaved Brussels sprouts
- 2 medium peeled and diced ube
- 1 large diced onion
- 3 cloves of minced garlic
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped rosemary
- 1 cup crumbled goat cheese
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 3 tablespoons extra virgin olive oil
- to tatse salt and ground black pepper
Method
Step 1
Parboil the Ube: Boil the diced ube in salted water until just tender, about 5-7 minutes. Drain and set aside.
Step 2
Prepare the Lamb: Pat the lamb cubes dry and season with salt, pepper, and half of the chopped herbs.
Step 3
Cook the Ground Lamb: Heat your cast iron skillet over medium-high heat. Add a splash of extra virgin olive oil. Add the ground lamb, breaking it up with a spatula. Cook until browned and crumbled, about 5-7 minutes. Season with salt, ground black pepper, cumin, coriander, and paprika. Once cooked, remove the lamb from the skillet and set aside.
Step 4
Sauté the Brussels Sprouts: In the same skillet, add a bit more extra virgin live oil if needed. Add the Brussels sprouts and cook until they begin to caramelize and become tender, stirring occasionally, about 10 minutes.
Step 5
Add Onion, Garlic, and Ube: Add the onion and garlic to the skillet. Continue cooking until the garlic becomes fragrant and the onions tender, 3-5 minutes.
Step 6
Combine Everything: Return the cooked ground lamb to the skillet. Stir in the freshly chopped rosemary and thyme. Adjust the seasoning with salt and pepper. Cook for a few more minutes, allowing all the flavors to meld together.
Step 7
Serve: Remove from heat and garnish with leftover chopped herbs. Serve the hash hot, directly from the skillet.