Moroccan-Style Lamb and Chickpeas
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Ingredients
1 pound lean ground lamb
2 teaspoons extra virgin olive oil
2 cups vertically sliced onion
½ cup (1/4-inch) carrots, sliced diagonally
¾ teaspoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground red pepper flakes
2 cups low-sodium, fat-free chicken stock
½ cup golden raisins
3 tablespoons tomato paste
1 ½ tablespoons grated lemon zest
¼ teaspoon salt
1 can chickpeas (15 1/2-ounce cans) (garbanzo beans), washed and dried
½ cup chopped fresh cilantro
1 tablespoon fresh lemon juice
To make
Lamb is the bright star of this main course, cooked over low heat with aromatic spices. Moroccan lamb with chickpeas is a great quick meal on a weekday evening. Serve with a simple couscous and arugula salad.
Preheat a large nonstick skillet over medium-high heat. Add the lamb to the skillet; cook for 6 minutes, stirring occasionally, until it crumbles. Remove the lamb from the mold with a slotted spoon. Discard the filling. Pour the oil into the pan; stir to coat. Add the onion and carrot to the pan; simmer for 4 minutes. Add cumin, cinnamon, coriander and pepper; simmer for 30 seconds, stirring constantly. Add the remaining lamb, stock, and the next 5 ingredients (via chickpeas); bring to a boil. Reduce the heat and simmer for 4 minutes or until the mixture thickens. Remove from heat. Add the cilantro and lemon juice.
Preheat a large nonstick skillet over medium-high heat. Add the lamb to the skillet; cook for 6 minutes, stirring occasionally, until it crumbles. Remove the lamb from the mold with a slotted spoon. Discard the filling. Pour the oil into the pan; stir to coat. Add the onion and carrot to the pan; simmer for 4 minutes. Add cumin, cinnamon, coriander and pepper; simmer for 30 seconds, stirring constantly. Add the remaining lamb, stock, and the next 5 ingredients (via chickpeas); bring to a boil. Reduce the heat and simmer for 4 minutes or until the mixture thickens. Remove from heat. Add the cilantro and lemon juice.
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Author:Admin
Published: 11/20/2023 7:52 PM
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