Moroccan Lamb with Chickpeas
Posted: September 2nd, 2017, 3:19 pm
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.
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.
