Moroccan-Style Lamb and Chickpeas+

  • 1 lb lean ground lamb (or lamb sausages)
  • 2 tsp olive oil
  • 2 c vertically sliced onions (2)
  • 1/2 c diagonally cut carrot (2)
  • 3/4 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp ground red pepper
  • 2 c fat-free low sodium chicken broth
  • 1/2 c golden raisins
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp grated lemon rind
  • 1/4 tsp salt
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 c chopped fresh cilantro
  • 1 tbsp lemon juice

Heat a large nonstick skillet over medium high heat.  Add lamb to pan; cook 6 minutes, stirring to crumble.  Remove lamb from pan with slotted spoon.  Discard drippings.  Add oil to pan, swirl to coat.  Add onion and carrot to pan; saute 4 minutes.  Add cumin, cinnamon, coriander and pepper; saute 30 seconds, stirring constantly.  Add reserved lamb, broth and next 5 ingredients (through chickpeas); bring to a boil.  Reduce heat and simmer 4 minutes or until mixture thickens.  Remove from heat.  Stir in cilantro and lemon juice.

 

Serves 4

 

Serve over Coucous Arugula Salad:

  • 1 c uncooked Israeli couscous (prepare per package instructions)
  • 2 c arugula
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp freshly ground black pepper

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