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.

Robin Bashinsky
Recipe by Cooking Light December 2011

Gallery

Johnny Autry and Randy Mayor; Styling: Cindy Barr

Recipe Summary

total:
40 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

430 calories; fat 20.3g; saturated fat 7.3g; mono fat 8.8g; poly fat 1.6g; protein 27.2g; carbohydrates 36.1g; fiber 6.5g; cholesterol 83mg; iron 3.5mg; sodium 647mg; calcium 88mg.