Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
Total Time
40 Mins
Yield
Serves 4 (serving size: 1 1/4 cups)

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.

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.

Ratings & Reviews

A great find!

Hungryhippo38
November 15, 2017
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 regardless. 

ekaynick's Review

HallOhio
December 05, 2011
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!

HallOhio's Review

KatieInPhilly
December 31, 2011
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.

LaurasKitchen13's Review

socorro411
April 04, 2013
Very easy and my family loved it!

socorro411's Review

flkeysgirl
April 17, 2013
Good fast and very "tasty"

sarahjones123's Review

venessa
June 19, 2012
Made this tonight! Delicious.

laegnome's Review

laegnome
February 02, 2012
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.

LaGourmande's Review

Lea
January 05, 2013
N/A

saqqy2009's Review

gailforce
April 07, 2013
N/A

davidz's Review

sarahjones123
April 03, 2013
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.