A twist on a classic.
Moroccan Lamb Chili
1 lb Canadian ground lamb
1 large onion, small dice
4 cloves garlic, minced
3 tsp fresh ginger, peeled & grated
1 medium sweet potato, 1 inch dice
1 540 ml can chickpeas, drained & rinsed
10 dried apricots, roughly chopped
2 tbsp ras el hanout (store bought or homemade)
2 tsp harissa paste (or to taste)
2 tsp tomato paste
2 cup crushed tomatoes
2 cups chicken stock
½ cup cilantro leaves, roughly chopped & divided
Zest of ½ lemon
1 tbsp olive oil
Salt & pepper, to taste
Heat olive oil in a large pot over medium low heat. Add onions and cook until a deep golden colour, this will take at least 15 minutes. Leave onions undisturbed, only stir every 5 minutes. If you notice the onions are too dry you can add a bit more oil.
While you are waiting for the onions to caramelize form the ground lamb into 3 large meatballs. This will help get a nice sear on the lamb once it’s added to the pot.
When the onions are caramelized, raise heat to medium high, push the onions to the outside edges of the pot and add the lamb meatballs in the centre of the pot. Sear for 3-5 minutes then gently flip over the meatballs and sear on the other side. Once seared on two sides you can start to break up the lamb into smaller pieces.
Once the lamb has browned add garlic, ginger and ras el hanout, cook for 2 minutes stirring constantly. Add harissa & tomato paste to the pot and cook for another 2 minutes. Stir in crushed tomatoes, chicken stock, salt, pepper, diced sweet potatoes, chickpeas, chopped apricots and ¼ cup chopped cilantro. Bring to a boil, cover and turn down to simmer for 30 minutes or until the sweet potato is tender.
Remove from heat, stir in lemon zest and remaining ¼ cup chopped cilantro.
Serving suggestions: Serve with warm pita or couscous.