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Moroccan-style lamb (or turkey) and chickpea served over rice
- 1 lb ground lamb (or turkey)
- 2 cups uncooked rice
- 2 teaspoons olive oil
- 1 onion, thinly sliced
- 3 carrots, thinly sliced on a diagonal (make sure you cut them thin so they cook fast)
- 3/4 teaspoon cumin
- 3/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- salt and pepper
- 3 tablespoons tomato paste
- 2 cups chicken broth
- 1 1/2 tablespoons lemon rind
- 1/2 cup golden raisins
- 15 oz can chickpeas, rinsed and drained
- 1/2 bunch cilantro (or less)
- 1 tablespoon lemon juice
- Cook rice according to instructions on the package.
- Heat a large skillet (if you don’t have a 10 inch skillet then use a wide bottom pot) over medium heat. Add the lamb, stirring to break it up. Lightly season with salt and pepper. Cook for about 5 minutes, and remove to a bowl.
- Add the olive oil to the skillet over medium heat, add the onions and carrots, and sauté for 2 minutes. Add the cumin, cinnamon, coriander and a little salt and pepper.
- Cook for 2 minutes, stirring so the spices don’t burn. Add the tomato paste and stir for 1 minute. Add the lamb to the skillet, and stir to combine.
- Add the chicken broth, lemon rind and raisins, bring to a boil, then reduce heat. Cover and allow to simmer for 10 minutes.
- Add the chickpeas, cilantro and lemon juice. Add salt and pepper if necessary.
- Serve over rice.