1 pound ground lamb
½ medium bunch Swiss chard
½ small green cabbage, thinly sliced (about 3 cups)
3 cloves garlic, minced
2 teaspoons cumin
Zest of 1 orange
¾ teaspoon salt
½ teaspoon cinnamon
3 tablespoons fresh orange juice
2 medium carrots, shredded
6 dates, roughly chopped
2 tablespoons minced fresh mint, more for garnish
Yogurt, for topping
In a large sauté pan over medium heat, cook lamb until browned, stirring often, about 7 minutes. Meanwhile, remove stems from Swiss chard and cut stems into ¼- inch slices. Set stems aside. Roughly chop chard leaves. Add cabbage and chard stems to lamb. Sauté for 3 minutes, until softened. Add garlic, cumin, orange zest, salt and cinnamon; cook for 1 minute, until fragrant. Deglaze with orange juice to remove any browned bits from the bottom of the pan. Stir in chard, carrots, dates and mint; cook for about 3 minutes, until chard is wilted. Season to taste. Top with a dollop of yogurt and mint for serving.