SHY CBOX Moderator
Join date : 2011-12-02 Age : 36 Posts : 81 Location : Cavite
| | Moroccan-Style Lamb and Chickpeas | |
[You must be registered and logged in to see this image.]Ingredients
1 pound lean ground lamb 2 teaspoons extra-virgin olive oil 2 cups vertically sliced onion 1/2 cup (1/4-inch) diagonally cut carrot 3/4 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground red pepper 2 cups fat-free, lower-sodium chicken broth 1/2 cup golden raisins 3 tablespoons tomato paste 1 1/2 tablespoons grated lemon rind 1/4 teaspoon salt 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained 1/2 cup chopped fresh cilantro 1 tablespoon fresh lemon juice
Preparation
1. 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.
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