1 lb. ground lamb
2 tablespoons coconut oil
2 cups vertically sliced onion
1/2 cup diagonally sliced carrot (1/4 in.)
3/4 teaspoon cumin
3/4 teaspoon cinnamon
1/2 teaspoon coriander
1/4 teaspoon red pepper
2 cups chicken broth
1/2 cup golden raisins
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
2 cups chickpeas (or 1 can 15 1/2 oz)
1 tablespoon lemon juice
1/2 cup fresh cilantro leaves
Heat a large nonstick skillet over med. high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth and next 5 ingredients; bring to a boil. Reduce heat and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.
Moroccan Lamb with Chickpeas
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- Master Member
- Posts: 2591
- Joined: July 28th, 2009, 12:36 pm
- Location: Louisiana
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- Master Member
- Posts: 2591
- Joined: July 28th, 2009, 12:36 pm
- Location: Louisiana
Re: Moroccan Lamb with Chickpeas
I cook a pound of chickpeas and then make this dish along with Mary's recipe called Curried Chickpea and Cilantro soup. So delicious!
- omalani
- Master Member
- Posts: 1671
- Joined: October 27th, 2012, 3:48 pm
- Location: Oklahoma
Re: Moroccan Lamb with Chickpeas
9/2/17
I am going to try this recipe!! Variety is the spice of life.
I am going to try this recipe!! Variety is the spice of life.
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- Master Member
- Posts: 2591
- Joined: July 28th, 2009, 12:36 pm
- Location: Louisiana
Re: Moroccan Lamb with Chickpeas
Hope you like it as much as I do! My 3 yr old grandson and I had it Friday and I had leftovers for lunch today. I have one more serving for another lunch.