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
WHY CEYLON CINNAMON
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.