Moroccan-Style Lamb and Chickpeas

  • DNAgrrrrrk Posted: 12/02/11
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    Very good, but I'd add more spice. We used ground chicken instead of lamb (we are not fans of lamb), so maybe that was the problem. there was enough cinnamon and cilantro, but we needed more salt and more of something else, we couldn't quite identify what. I agree with the other reviewers --- I did simmer it longer and I think that was necessary. I also think it would be great served with feta, crusty bread and oranges. In the future I'd add more carrots, too. Still, a good recipe with the potential of being a really great one!

  • jennie12 Posted: 12/14/11
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    Great balance of flavor. I used ground turkey since I don't like lamb and it was still good. I also simmered it longer so the sauce thickened more. I loved the sweetness of the raisins and the texture of the chickpeas in this dish. Quick and tasty!

  • books4gail Posted: 12/27/11
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    Delicious. Made according to the recipe and simmered it longer to thicken it at the end. The couscous was good but rice would work in a pinch. Also thought that chopped dried apricots would be a good sub for the raisins. We love the CL turkey picadillo recipe with raisins, olives and capers. This is a yummy Moroccan twist on that. Comfort food and leftovers to take for lunch.

  • ekaynick Posted: 12/05/11
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    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!

  • amyblake Posted: 01/02/12
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    This was so good and pretty easy. Next time I will look for ways to bulk it up with a little more veggies.

  • lbelli01 Posted: 12/06/11
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    This was delicious! We love lamb, and we love the layers of flavors in this dish! It was perfect. Although some folks thought to simmer it longer, I think if the onions were a little crunchier they would add a nice texture. I would add a few more carrots next time too. And yes, the raisins are essential!

  • liafinney Posted: 12/02/11
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    Only had 4 oz of lamb, so used ground turkey to make up the difference, but the lamb flavor shone through. Took other reviewer's advice and let simmer for 45 min; when I had tasted at 5 min, none of the spices could be discerned, but after the simmer, WOW! Served with the couscous and arugula and was very pleased with the results. Added a little bit more of each spice, as we like things a little more spicy and I think that really made a difference. Will be making this again.

  • Whirlyball Posted: 12/11/11
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    Terrific dish. Agree with simmering comments.

  • patclements Posted: 11/26/11
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    This is delicious, if you like lamb. It is perfectly spiced. I made it exactly by the recipe except that I did not make it as a quickie 4-minute simmer. I let it simmer for over an hour, and I believe that melded the flavors and created a hearty broth. The golden raisins are essential. However, I did substitute baby spinach leaves for the arugula, and that was fine. What a great idea to stir fresh greens into the couscous for improved nutrition and color. Would be nice with an orange, red pepper, feta cheese green salad and crusty bread.

  • aflorkowski Posted: 11/26/11
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    Excellent. The blend of spices make this dish. We will definitely be making this again, next time we will substitute rice for the couscous. Would be happy to serve this to guests.

  • HallOhio Posted: 12/31/11
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    This is definitely quick and easy. I made it with the lamb, and it was very tasty. I'd like it a bit spicier, so I'll double the spices next time. I will definitely make this again.

  • EllenDeller Posted: 12/13/12
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    Although very simple to throw together, this dish has wonderful flavors and just dances off the plate! I used only 8 oz. of lamb (actually ground mutton from our farmer's market) and skipped the olive oil, thereby saving a lot calories. (My husband drizzled a bit of olive oil on the dish at the table). I did cut the chicken broth to one cup and the tomato paste to 2 TB because there was less meat than in the recipe. However, I used hefty rounded measurements of each spice because we like things flavorful. Served with pitas, steamed spinach, and a steamed cauliflower dressed with lemon juice, a teaspoon of warmed olive oil with a dash of garlic lightly cooked in it, and a sprinkle of garam marsala.

  • Gregpup Posted: 03/18/12
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    Quick but vey tasty

  • laegnome Posted: 02/02/12
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    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.

  • spunkymoose Posted: 04/02/13
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    How do you know what ingredients are available in what zip code? ALL the ingredients in Moroccan-Style Lamb are readily available in my zip code...I can even tell you where to get them.

  • CarolinePhilo Posted: 04/03/13
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    This dish was easy to make and fairly tasty. However, the next time I make it I will triple the amount of spices and use dried apricots (chopped) instead of raisins.

  • venessa Posted: 04/02/13
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    I used leftover boneless leg of lamb roast and added a few leftover veggies fennel, carrots and leeks. Instead of browning the meat I chopped it and added after the liquids! This was a wonderful use of leftover lamb! A healthy & quick weeknight meal - will use again ;)

  • CiCi1922 Posted: 04/02/13
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    Had 2 roundbone loin lamb chops, rubbed them in garlic (lamb begs for garlic), and sauteed, flipping them for about 5-6 min. and then followed the rest of the recipe, except substituted dried cranberries for the golden raisins and didn't have corriander or cilantro. Wonderful. Had marinated, chilled aspargus dressed with a bottled ginger seseme (all natural) dressing. A keeper! Have done this with chicken also for a large crowd. Made all the ingredients ahead, put it in baggies and assembled it the night of the party . Serve with couscous, rice, or quinua (sp?).

  • SMoncz Posted: 04/09/13
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    Made this for dinner and both me and my husband loved it. I used brown rice with wild rice, the rice- a-roni pack, which meshed really well with the flavors of this dish. Also took the advice of the other reviewers and let it simmer for 45 minutes. This made a huge difference on how the meal turned out.

  • daneanp Posted: 06/18/13
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    Yum. I probably wouldn't make it for guests, but it is sure good and filling for a weeknight dinner. DH loved it too. I used a little of the lamb drippings instead of the oiI for maximum flavor. I made it with the suggested argula couscous and they went perfectly together. Adding to our regular rotation for sure!

  • Onecentinvegas Posted: 03/10/12
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    Had it not been for the excellent ratings, I would never have tried this dish--THANKS to all who posted! This recipe is DA BOMB! My husband ate three helpings while raving about how delicious it was. He made me promise to make it again. I sauteed the carrots, onion and lamb together then added the rest of the ingredients and simmered for an hour. Added the cilantro and lemon juice just before serving. Yummy, easy and cheap. Made the whole wheat cous sous with spinach from the garden and it was perfect with the dish.

  • KatieInPhilly Posted: 01/05/13
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    This dish is so, so good. I only wish that I can try it with lamb some day, all the times I've made it I've used ground chicken because I can't find the lamb. In the magazine, they include a recipe for couscous with arugula and lemon juice that you can see in the photo, they are perfect together.

  • gailforce Posted: 04/02/13
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    This is absolutely delicious! Always gets rave reviews. I use whole wheat couscous with arugula and it's perfect!

  • LaurasKitchen13 Posted: 04/04/13
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    Very easy and my family loved it!

  • AnaPatricia83 Posted: 05/11/13
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    I loved this recipe for a weeknight dinner. I had some collard greens that I needed to use so I included them in. I also used crushed red pepper instead of ground, and I would omit the olive oil. After cooking the lamb my pan had enough oil to coat the carrots and onion so no olive oil was needed. It was delicious!

  • davidz Posted: 04/03/13
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    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.

  • Phoebegetsfit Posted: 03/06/13
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    The spices were excellent and a good mix. I've never tried making anything resembling Moroccan and was impressed with the results. It made excellent leftovers.

  • socorro411 Posted: 04/17/13
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    Good fast and very "tasty"

  • sarahjones123 Posted: 06/19/12
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    Made this tonight! Delicious.

  • mervinmfg Posted: 01/15/14
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    out of ground lamb, used turkey. good flavors

  • Cuisinia Posted: 01/19/14
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    This was good. It was a simple recipe. We love lamb & Moroccan flavors, so this wasn't a stretch for us at all. I'd watch it on the ground red pepper. We used a little over half and that was good. We used over a cup of carrots and were glad we did. We served it over couscous. I felt like it needed something else, like some sort of bread. All in all, we liked it and would make it again.

  • TheresaTwist Posted: 04/15/14
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    Excellent dish ! Made this for dinner . Didn't change a thing . I will make this again .

  • Hungryhippo38 Posted: 05/26/14
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    I tried tonight and very tasty! I really do like lamb. I like the combination of spices. I added turmeric. Also, my poor eyes thought the green in the picture were greens not just cilantro. So, I made a pot of greens to go with the dinner. It was so good! I also had millet in the house so I had that as the grain! Will make again.

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