Cinnamon and Egyptian Safflower Spiced Lamb
Prep time
Cook time
Total time
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.
Recipe type: Dinner, Lunch, Lamb
Cuisine: Fusion, North African
Serves: 2
  • 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
  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.
*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.
Recipe by Spicie Foodie ™ at