Moroccan Lamb with Chickpeas

Category: Main Dish

Total Time: 30 mins

Servings: 6

Ingredients

  • 1 lb ground lamb
  • 2 tsp olive oil
  • 2 cups onion (sliced into thin rounds)
  • 1/2 cups carrots (diced small)
  • 3/4 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 3 tbsp grated lemon rind
  • 1/4 tsp salt
  • 2 cups organic chicken broth
  • 1/2 cup golden raisins
  • 1 15oz can organic chickpeas (rinsed and drained)
  • 1/2 cup fresh cilantro (chopped)
  • 1 tbsp fresh lemon juice

Directions

  1. Heat a large nonstick skillet over medium-high heat.
  2. Add lamb to the pan and cook until browned, about 6 minutes
  3. With a slotted spoon, remove the lamb from the pan and leave the remaining fat in the pan and add olive oil
  4. Saute onion and carrots about 4 minutes
  5. Add the spices (ingredients up to the broth) and stiff constantly for 30 seconds
  6. Add lamb, broth, raisins, and chickpeas; bring to a boil.
  7. Reduce heat and simmer for 4 minutes or until mixture thickens
  8. Remove from heat and stir in cilantro and lemon juice
  9. Serve over cauliflower rice.