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Cinnamon and Egyptian Safflower Spiced Lamb

July 26, 2013 by Nancy Lopez-McHugh 49 Comments

Cinnamon and Egyptian Safflower Spiced Lamb Recipe by @SpicieFoodie | #cinnamon #safflower #lamb #dinner

This blazing heat of summer inspired me to cook a dinner made with exotic ingredients. Lamb was to be the main flavour which would be complimented with aromatic spices common to North African cuisine, that’s when safflower came into the picture.

Spices for Safflower Spiced Lamb Dinner by @SpicieFoodie | #cinnamon #safflower #cumin #ginger

Safflower is one of the oldest cultivated crop that has been used for its oil, cosmetics, medicine and for flavouring and dyeing food and textiles. Though similar looking to saffron, safflower is not the same spice. Often times safflower is used as an inexpensive substitute for saffron. One very important fact to mention is that the cost difference between the two is huge. Saffron is the most expensive spice in the world, whereas safflower is quite inexpensive.

Spices for Safflower Spiced Lamb Dinner by @SpicieFoodie | #cinnamon #safflower #cumin #ginger

My safflower was a gift from a friend who purchased it for me on a trip to Egypt — lucky me. It is a great spice for adding some colour to a dish as well a a tiny hint of flavour. It compliments lamb, cinnamon, cumin and ginger wonderfully. Those spices are ever present in the cuisine of North Africa, as is lamb.

Spices for Safflower Spiced Lamb Dinner by @SpicieFoodie | #cinnamon #safflower #cumin #ginger

To give the dish more nutrition and colour I added some fresh vegetables. Green beans, carrot and red peppers are all in season and gave the lamb a delicious taste. You could of course substitute them with your favorite seasonal vegetables. If you don’t like the taste of lamb, beef would be a great replacement. And if you don’t have access to safflower then paprika can be used in its place.

Spices for Safflower Spiced Lamb Dinner by @SpicieFoodie | #cinnamon #safflower #cumin #ginger

Besides the amazing aromas that will waft through your house as the dish simmers, you’ll love that it is a one pot meal that can also be made in a crockpot. Here’s how you make it.

5.0 from 2 reviews
Cinnamon and Egyptian Safflower Spiced Lamb
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
An exotic one pot dish (which can also be made in a crockpot) that is aromatic and bursting with flavor. Impress your family and/or dinner guest with a North African cuisine inspired dinner.
Author: SpicieFoodie.com & Nancy Lopez-McHugh
Recipe type: Dinner, Lunch, Lamb
Cuisine: Fusion, North African
Serves: 2
Ingredients
  • 1.5 tbsp good quality olive oil
  • 200 gm or 7 oz boneless lamb, cubed and excess fat removed
  • 200 gm or 7 oz fresh green beans, tips cut off (frozen may be used instead)
  • 100 gm or 3.5 oz carrot, peeled and evenly cut
  • 200 gm or 7 oz sweet red pepper, seeded and sliced
  • 3 garlic cloves, minced
  • 1 cinnamon stick
  • ½ tsp dried safflower*
  • 1.5 tsp ground cumin
  • ½ tsp dried and ground ginger
  • 1 tsp sea salt, adjust to taste
  • ½ tsp ground black pepper, adjust to taste
  • 1 tbsp sherry vinegar
  • 235 ml or 1 cup water, more if needed
Instructions
  1. Heat the oil and once warm brown the lamb pieces. Add all of the spices and stir for a minute or two or until they begin to release their scent. Add all of the vegetables, water and sherry wine. Cover and simmer until the lamb is tender, about 40 minutes. If the lamb is still tough add more water and continue to simmer. You may add more if needed or would like more broth.
Notes
*Safflower can be purchased at grocery stores, Mexican grocery stores, spice shops or online. If you cannot find safflower feel free to substitute it with 1 tsp of sweet paprika.


**Sherry wine can be purchase at your local store or online. Alternatively you can replace it with rice vinegar or apple cider vinegar.
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Cinnamon and Egyptian Safflower Spiced Lamb Recipe by @SpicieFoodie | #cinnamon #safflower #lamb #dinner

I served our dinner with rice and some buttery, spiced naan hubby purchased the day before. Alternatively it can also be served with couscous, or with either quinoa or millet for a gluten-free dinner.

Cinnamon and Egyptian Safflower Spiced Lamb Recipe by @SpicieFoodie | #cinnamon #safflower #lamb #dinner

How ever you serve it, I hope you get a chance to taste this scrumptious dish soon. Have a great weekend!!

 

P.S
Here’s a couple more lamb recipes from my archieves.

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

Filed Under: Lamb

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Comments

  1. Rosa says

    July 26, 2013 at 16:40

    That dish sounds absolutely wonderful! The use of safflower is really interesting.

    Cheers,

    Rosa

    Reply
    • Spicie Foodie says

      July 26, 2013 at 16:50

      Thanks so much Rosa! Have a great weekend.:)

      Reply
  2. Ash- foodfashionparty says

    July 26, 2013 at 18:21

    I have never tried safflower in dry form, I might have to order it online. The dish looks so tasty. Thanks for introducing me to this spice.
    Interesting to read that they would use this instead of saffron. Wow.

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:03

      I hope you can find it and give it a try soon, Ash. Thank you!

      Reply
  3. Alyssa (Everyday Maven) says

    July 26, 2013 at 18:22

    I have never cooked with safflower before – this looks awesome and now i am going to try to find some!

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:03

      You should give it a try, Alyssa. Thanks!

      Reply
  4. RavieNomNoms says

    July 26, 2013 at 18:28

    What an interesting dish!

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:03

      Thanks Raven!

      Reply
  5. Laura (Tutti Dolci) says

    July 26, 2013 at 18:28

    Fabulous spices in this dish! I’ve never used safflower but I can only imagine how wonderful your lamb smells as it cooks!

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:04

      It did smell incredible, thank you Laura:)

      Reply
  6. The Travelling Chopsticks says

    July 26, 2013 at 19:15

    You know – I have never heard of safflower before, I thought it was a typo before I started reading :) LOVE lamb, what a great protein, and one that I don’t use enough – will definitly try this curry :)

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:04

      Really, it’s used in Mexican cooking. Enjoy Alex.

      Reply
  7. Roz says

    July 26, 2013 at 20:39

    What a beautiful lamb recipe — delightful flavor combinations! Thanks for the YBR notice too, as well as for hosting it!

    xoxo

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:05

      Thank you Roz!

      Reply
  8. Shema George says

    July 26, 2013 at 21:21

    Such a flavorful dish.. Love the combination of ingredients. Great pictures as always. Keep up the great work!

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:05

      Thank you Shema!

      Reply
  9. Ann @Foodie in WV says

    July 26, 2013 at 23:41

    I am a huge fan of lamb. When cooked right it melts in your mouth. This looks great, like always :)

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:05

      Me too, it’s my favorite meat. Thanks Ann!

      Reply
  10. Joanne T Ferguson says

    July 27, 2013 at 03:39

    G’day Nancy!
    Your photos and recipe look divine! TRUE!
    I have now put this on my list to do! Thank you!
    Cheers! Joanne

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:05

      Thank you, Joanne! Enjoy the lamb.

      Reply
  11. Victoria of Flavors of the Sun says

    July 27, 2013 at 04:45

    I learned to appreciate cinnamon with lamb when I lived in the Middle East. Such a lovely combination. This recipe sounds delicious!

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:06

      I can imagine so, you must have so many wonderful recipes from your time there. Thank you, Victoria!

      Reply
  12. Eha says

    July 27, 2013 at 06:13

    How interesting! Way back when I did use safflower oil at times but have never ‘met’ safflower itself! The cinnamon and cumin add taste of course but would so love to see what difference the safflower would make :) !

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:06

      I haven’t used the oil, would love to though. Thank you Eha!

      Reply
  13. Marta @ What Should I eat for breakfast today says

    July 27, 2013 at 21:17

    I need one as well, so hot over here. I can hardly eat and drink all the time. But if you’re saying it’s good, I am convinced. Amazing pictures, as always.

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:07

      Thank you Marta!

      Reply
  14. claudia lamascolo says

    July 28, 2013 at 03:43

    Photo is amazing along with the lamb! wow….

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:07

      Thanks Claudia!:)

      Reply
  15. Ramona says

    July 28, 2013 at 13:47

    I want to try this dish so bad… I have never heard of dried safflower. I wish I could just stick a fork into the screen… YUM!

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:08

      You should, Ramona. I think it would also be great with some chiles added to it. Hope you can give it a try soon. Thanks!

      Reply
  16. john@kitchenriffs says

    July 28, 2013 at 19:05

    I love safflower! Such totally terrific stuff. Lovely recipe and photos – thanks so much.

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:08

      That’s great John, thank you!:)

      Reply
  17. Irina @ wandercrush says

    July 28, 2013 at 20:31

    Fascinating! The spices sound amazing to accompany lamb… Egyptian food is something I need to start cooking more of—I love everything I’ve tried so far. Thanks for the lovely recipe, as usual.

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:09

      They worked wonderfully. I need to try some Egyptian recipes, would love to learn more about the cuisine. Thank you Irina!

      Reply
  18. Faith says

    July 29, 2013 at 14:57

    This is absolutely beautiful, Nancy. I love its complex flavor and I bet its aroma is deep and enticing…this is our favorite kind of meal around here!

    Reply
    • Spicie Foodie says

      July 29, 2013 at 23:09

      Thank you so much, Faith!:)

      Reply
  19. Patty says

    July 30, 2013 at 00:23

    Love all your spices Nancy -it’s always great to find a recipe for lamb and especially one so gorgeous!

    Reply
    • Spicie Foodie says

      July 30, 2013 at 22:56

      Thanks so much, amiga!

      Reply
  20. mjskit says

    July 31, 2013 at 04:41

    These one pot meals are irresistible! Lamb by itself has such a wonderful flavor and I just love the other flavors that you’ve added. What a lucky girl get to such a great gift of saffron.

    Reply
    • Spicie Foodie says

      August 2, 2013 at 23:38

      I love one pot meals, makes busy days much easier. Thanks MJ!

      Reply
  21. Victoria of Flavors of the Sun says

    August 12, 2013 at 16:01

    Another great roundup, Nancy. Thank you so much. I really enjoyed linking to Memorie de Angelina, which is just such a terrific source of info about Italian food (I am half Italian!)

    Reply
    • Spicie Foodie says

      August 14, 2013 at 00:56

      Thank you Victoria. I’m glad you found Frank’s blog, it is one of my favorites.

      Reply
  22. ASHOK says

    January 28, 2014 at 23:59

    i would like to ask you to make some southindian recipe let us see the photo

    Reply
  23. Bill says

    May 10, 2014 at 08:05

    This dish looks mouthwatering, Nancy! I’m a huge lamb fan and I love the combination of flavors in this recipe! Amazing photos as well!

    Reply
    • Spicie Foodie says

      May 10, 2014 at 10:00

      Thanks so much Bill! Its such a simple dish but really bursting with great flavours. Enjoy!:)

      Reply

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