Spiced Lamb Tamale Bowl


June 15, 2022

Recipe provided by Spiced Lamb Tamale Bowls - The Curious Plate, courtesy of the American Lamb Board (Spiced Lamb Tamale Bowls | American Lamb).



2 tbsp Ground chili pepper

2 tsp Ground cumin

2 tsp Ground coriander

2 tsp Ground paprika

2 tsp Garlic powder

1 lb Ground lamb

3 tbsp Olive oil, divided

1/2 Red pepper, thinly sliced

1/2 Orange pepper, thinly sliced

1/2 Yellow pepper, thinly sliced

1/2 Red onion, thinly sliced

Salt & pepper to taste


3 cups Water

1 cup Quick cooking polenta

1 tbsp Unsalted butter

1/4 cup Shredded white cheddar cheese

Salt & pepper to taste


Crumbled feta

Avocado slices

Radish slices


Sliced Jalapenos

Sliced grape tomatoes


For the lamb

1In a mixing bowl combine chili powder, cumin, coriander, paprika, garlic powder, ground lamb, 1 tbsp olive oil, salt and pepper. Next, preheat a skillet to medium-high heat. Add 1 tbsp olive oil to the skillet followed by ground lamb. Saute the lamb breaking it up with a wooden spoon until no longer pink; about five minutes

2Remove the lamb from the skillet and set aside. In the same skillet add 1 tbsp olive oil along with the peppers and red onion. Saute the veggies until softened about seven minutes. Remove the skillet from the heat and set aside.

For the polenta:

1Add water to a large stock pot and bring to a boil. Pour the polenta into the stock pot and stir to combine. Continue to stir until the polenta has absorbed the water and is nice and thick. Turn off the heat and stir in the butter, cream, cheese, salt, and pepper.

To serve

1Divide the polenta among four bowls followed by the lamb, peppers, and assortment of toppings. Enjoy! Note: USDA recommends lground amb be cooked to an internal temperature of 160F..