Spiced Lamb & Asparagus Skillet

This Spiced Lamb & Asparagus Skillet is a perfect example of how to eat light and nourishing in the spring without relying on raw foods or crash diets. With its liver-supportive asparagus, grounding spices, and high-quality protein, it's a low carb Ayurveda dream meal. Fast to make, easy to digest, and deeply satisfying.

Why this recipe is good for us:

• Asparagus: Bitter, diuretic, and a springtime tonic for the liver and kidneys. Helps clear excess Kapha and supports detoxification.

• Ground Lamb: Warming, grounding, and nourishing for those feeling depleted or spacey. Balances Vata and supports stable energy.

• Cumin & Fennel: Classic digestive duo in Ayurveda. Help prevent bloating, gas, and support agni (digestive fire).

Spiced Lamb & Asparagus Skillet

Servings: 2 | Total Time: 25 min

This warm spring dish hits all the marks: light, low-carb, satisfying, and deeply nourishing to the liver and digestion.

Ingredients:

• 1 tbsp ghee or olive oil

• 1 tsp cumin seeds

• ½ tsp fennel seeds

• 1 clove garlic, minced

• ½ lb ground lamb (or beef/turkey)

• ½ tsp turmeric

• ¼ tsp cinnamon

• ¼ tsp black pepper

• ¼ tsp salt (or to taste)

• 1 bunch asparagus, woody ends snapped off and cut into 2-inch pieces

• Juice of ½ lemon

• Fresh mint, dill, or parsley, chopped (optional)

Instructions:

1. Heat ghee in a large skillet over medium heat. Add cumin and fennel seeds, sauté until fragrant.

2. Stir in garlic and ground lamb. Cook until browned, breaking it up as it cooks.

3. Add turmeric, cinnamon, black pepper, and salt. Stir well to coat the meat.

4. Add asparagus and sauté until tender-crisp, about 5–7 minutes depending on thickness.

5. Finish with lemon juice and fresh herbs if using.

Note: You can also toss in a handful of spinach or arugula at the end for extra greens.