1 lb. lamb leg, cut into bite size pieces
1/2 head cauliflower, cut into small florets
1 red bell pepper, seeded and chopped
1 zucchini, cut in half lengthwise and then sliced
1 c. sweet potato, small dice
1/2 onion, chopped
1/4 c. cilantro, minced
1 tbsp. coconut oil
2 tbsp. Za'atr seasoning.
1/2 c. vegetable stock
Heat oil in large saute pan over medium high heat. Salt and pepper lamb. Cook lamb quickly in pan so each side is brown and then remove all of the lamb from the pan. If you need more oil, add some, otherwise, reduce heat and add in the onion and red bell pepper, cooking until they are both started to soften. Then add the cauliflower and sweet potato. Add about 1/4 c. of the stock and allow it to reduce. Add the zucchini, lamb, seasoning and remaining stock. Cook over medium heat, stirring often to incorporate seasoning well with meat and vegetables. Cook until remaining fluid is reduced by half. Check the sweet potato and cauliflower to make sure they are cooking through. Remove and finish with salt, pepper and minced cilantro to taste.