Moroccan Style Lamb and Chickpeas

May 19, 2013

Ah, lamb! How I love it. I could just bleat in ecstasy! This dish is great to try if you've never had lamb or are leery about trying it, because it uses ground lamb. You can just pretend it's beef! Tell that to my friend Kara who won't eat lamb. I bleat at her every chance I get. Ahem. The spices make this dish so don't leave them out. It may seem like a lot of cinnamon, but I promise, IT WORKS!

1 lb. lean ground lamb
2 t. extra virgin olive oil
1 small yellow onion, sliced
2 medium carrots, sliced in 1/2" pieces
3/4 t. cumin
3/4 t. cinnamon
1/2 t. coriander
1/4 t. crushed red pepper flakes
2 c. low sodium chicken broth
1/2 c. golden raisins
3 T. tomato paste
1 1/2 T. lemon zest
1 t. salt
1 (15 1/2 oz.) can chickpeas (garbanzo beans), drained and rinsed
1/2 c. cilantro, chopped
1 T. freshly squeezed lemon juice

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...
See the full directions on my site

Nutritions

Calories
763

Sodium
1666mg
69% DV

Fat
36g
55% DV

Protein
41g
83% DV

Carbs
78g
26% DV

Fiber
23g
93% DV