Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 tbsp cumin (ground)
- 1 tsp paprika (ground)
- 2 tsp turmeric (ground)
- 1 tsp allspice (ground)
- ¼ tsp cayenne pepper (dried ground - optional)
- ½ tsp coriander
- 1 pound lamb (ground- minced)
- Salt and pepper ( to taste)
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup apricots (dried chopped)
- 15 oz garbanzo beans ((chickpeas) canned rinsed and drained)
- 3 sticks whole cinnamon sticks (or 2 teaspoon dried ground cinnamon)
- 1 teaspoon lemon zest
- Handful of chopped cilantro (optional garnish)
- 3 cups cooked couscous (optional or rice to keep it gluten-free)
Instruction
- In a large deep-frying pan or Dutch oven, add olive oil chopped onion, minced garlic, cumin, paprika, turmeric, allspice, cayenne pepper, coriander and sauté until translucent and aromatic about 1-2 minutes.
- Add ground lamb and salt and pepper to taste. Cook over medium heat until the lamb browns. Drain any extra oil as desired.
- Add tomato sauce, chicken broth, dried apricots, garbanzo beans (chickpeas), cinnamon sticks and cook for about 20 minutes or until the flavors have had a change to mingle. Remove the cinnamon sticks.
- Remove from heat. Add lemon zest and chopped cilantro and serve over a bed of cooked couscous or basmati rice. Enjoy!
