I went to the supermarket and bought a pound of ground lamb. I'd never cooked lamb. I didn't know any lamb recipes. Hell, I didn't even know if I liked lamb. I had no idea what I was going to do with it. Lamb's not really that popular around here. Beef, yes; lamb, not so much. But it was half price and I can't pass up a bargain.
Fortunately, I belong to a book club that is rapidly becoming eating club because I only participate in the potluck and don't read the books.
(This is a lie: I'm not always successful, but I try to read the books. I took this recipe to the book club for The Girl on the Train, which I didn't read, but I'm writing this after the book club for Fifteen Dogs, which I did read. And enjoyed. But don't bother with it if you don't like crying your fool eyes out.)
It turns out this is a great recipe for a potluck: easy to make, filling, and not so weird that people won't try it (as it turns out, few people are put off by lamb). Also, it looks awesome in my special potluck dish.
- You could probably make this with ground beef and not notice a difference to the taste, but lamb is easy to get and I didn't mind it at all
- I might consider increasing the spices for a little more flavour
- No one really cared for the raisins or the cilantro (I like cilantro, but apparently it's pretty divisive)
- The lemon peel adds such a bright note that I considered adding more before someone told me it could easily overpower the dish
9/10. And I don't even really like chickpeas.
Moroccan-Style Lamb and Chickpeas
Ingredients1 pound Lean Ground Lamb
2 teaspoons Extra-Virgin Olive Oil
2 cups Onion, Sliced Vertically
1/2 cup Carrots, Cut Diagonally
3/4 teaspoon Ground Cumin
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Ground Coriander
1/4 teaspoon Ground Red Pepper
2 cups Chicken Broth
1/2 cup Golden Raisins
3 tablespoons Tomato Paste
1-1/2 tablespoons Grated Lemon Rind
1/4 teaspoon Salt
1 15oz can Chickpeas, Rinsed and Drained
1/2 cup Cilantro, Chopped
1 tablespoon Fresh 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 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.