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A fabulous Moroccan style minced lamb with Ceylon Cinnamon, the way it was done originally. The Ceylon Cinnamon adds a depth of flavor while the sweetness of the raisins is tempered with Chili powder. It all comes together by adding the savory influence of lemon, cilantro and Ceylon Cinnamon. We found it works really well served over mung bean fusilli although traditionally it is served over Couscous. So easy to make. The hardest part is assembling all the ingredients, but it's worth it.

Prep Time : 20 Minutes
Cook Times : 30 minutes
Yield : 2-4 people



  1. Heat a large nonstick deep-dish pan over medium heat.

  2. Add lamb to pan, cook 6 minutes, stirring to break into fine pieces Remove lamb from pan and discard drippings.

  3. Add coconut oil to pan and let it heat for 4 minutes.

  4. Add onion and carrot to pan; sauté 4 minutes.

  5. Add cumin, Ceylon cinnamon, coriander, and chili powder and sauté 30 seconds, stirring constantly.

  6. Add the cooked lamb, chicken broth and the rest of the ingredients and cook for 10 minutes

  7. Remove from heat.

  8. Stir in cilantro and serve over Mung bean pasta or couscous.






Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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