Ground Lamb with Sautéed Mushrooms and Moringa Leaves
Moringa is an incredible nutrient-dense superfood and here is a quick recipe that uses both moringa and mushrooms! Moringa is packed with nutrients, including B vitamins, vitamin C, provitamin A as betacarotene, vitamin K, manganese and protein.
Mushrooms are full of protein, minerals, amino acids, antibiotics, antioxidants, and vitamins. The lean proteins that mushrooms provide have no cholesterol or fat. What’s more, they help balance cholesterol levels. Mushrooms are one of the great sources of iron and calcium.
In short, this quick saute of moringa, mushrooms, and Shepherd Song’s grass-fed lamb is a dish that’s easy-to-make, healthy and delicious. Substitute moringa with dark greens like spinach or kale if necessary. Fresh moringa leaves can often be found in Asian markets.
This recipe is by chef Benedicto Marinas. Benedicto is a chef from the Philippines and worked professionally in Manila, Atlanta, New Orleans, France, Australia, West Africa and currently in New York. He will go to great lengths to find the perfect meal, stopping along the way to help those who struggle with food insecurity and malnutrition. He has just completed a book on utilizing moringa to improve diets in Mali, West Africa.
1lb grass-fed Ground Lamb or Ground Goat
1 Tablespoon cooking oil
24 ounces fresh mushrooms, roughly chopped
1 medium onion, chopped
2 cups fresh moringa leaves or substitute dark greens
Salt & pepper
- Place oil in a wide pan and heat. Cook onions until translucent, 2-3 minutes.
- Add ground lamb and cook through.
- Add mushrooms. Sautée until tender for a minute or two.
- Season with salt and pepper to taste, and serve immediately