Lamb is the shining star in this main dish that's simmered with fragrant spices. Moroccan-Style Lamb and Chickpeas is a great go-to choice for fast weeknight cooking. Serve over a simple Couscous-Arugula Salad.
1 pound lean ground lamb
2 teaspoons extra-virgin olive oil
2 cups vertically sliced onion
1/2 cup (1/4-inch) diagonally cut carrot
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup golden raisins
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
How to Make It
Heat a large nonstick skillet over medium-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, and pepper; sauté 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.
Wonderful...I did make a few changes but I think the flavor and
character of the dish was the same. I used sweet potatoes instead of
carrots (didn't have any), and I had some preserved lemon on hand so I
used this instead of the lemon rind. I also kept the drippings (from
local, grass-fed lamb? You betcha!) and thought it odd that these would
be "discarded" and replaced with oil. I happened to have plenty of
frozen cilantro on hand, but I wondered how many people would in
December. This is a great use for ground lamb as most recipes are for
meatballs or some meat-heavy dish with few vegetables. The couscous was
also great for sopping up the juices, and I had a lot of organic
arugula to use up. I don't often cook with lamb but as others have
pointed out it may be just as good with beef or turkey. It's at least
an incentive to buy ground lamb again, and I'll be making this again
My husband and I loved this meal! It is essential to use lamb because that's where most of the flavor comes from. I too simmered for longer which helped thicken and meld the flavors. I will most definitely be making this again!
Very good flavor, though I felt it could have used a little more sweetness. Since my fiancé and I are not huge fans of raisins, we decided that we would use dried apricots for the next go 'round. I also added some green peas for color and texture and they were a nice addition.
I made this for dinner tonight. I substituted the lamb for sirloin cut into very small piece because my wife does not like ground lamb. I like the flavors, but they are typical of Cooking Light's "Moroccan" dishes, and there are other Cooking Light Moroccan dishes I like better. My wife really liked this dish.
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