Moroccan Lamb Chili
It’s officially fall, and here at Tumbleweed Farm we are craving all of the warm and cozy food! We picked up some local ground lamb at the farmers market this past weekend and I wanted to make something a little different than what we’ve been whipping up in the kitchen recently. This chili is bursting with so many warm and comforting spices and is loaded with local meat, veggies, fruit (we threw in some local dried apricots) and some chickpeas that are grown down in Southern Oregon. The result was one of the most delicious and comforting stews I’ve made in a while. We served our chili with big hunks of toasted sourdough bread, a little yogurt for topping and some red wine for good measure. If you’re in the mood for a comforting meal this right here is it!! Grab a spoon, pour a glass of wine and dig in!
Cheers from Tumbleweed Farm!
Moroccan Lamb Chili
Prep Time: 15 minutes Cook Time: 50 minutes Serves: 6
- 2 tablespoons olive oil or ghee
- 1 medium onion, finely chopped
- 1 pound ground lamb
- 3 cloves of garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 1/2 teaspoon ground allspice
- hefty pinch fine sea salt
- One 28-ounce jar diced tomatoes
- 2 cups cooked chickpeas (see note for cooking instructions)
- 1 bunch of carrots, cut into 1/2 inch thick rounds
- 1/2 cup roughly chopped dried apricots
- 2 cups low salt beef stock or water (if you use water you'll need to add a bit more salt to taste)
- 1 bunch of parsley, finely chopped (about 1 cup worth)
- 2 teaspoons red wine vinegar
- Plain yogurt for serving
- salt and pepper to taste
- In a large stockpot or Dutch oven, heat the oil and saute the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with a wooden spoon, until nicely brown and cooked through, 5 minutes. Add the garlic, cinnamon, cumin, pepper flakes, allspice and salt. Cook for 1 minute, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.
Stir in the chickpeas, carrots and apricots. Cover with the stock or water. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the carrots are tender and the chili has thickened. Remove from the heat, stir in the parsley and vinegar. Taste for seasonings and adjust as needed.
Serve the chili with yogurt and and sprinkle with additional salt and pepper to taste
NotesTo cook chickpeas-- soak overnight and drain. Place in a large colander and transfer them to a large cooking pot. Cover with water twice the amount of the chickpeas and bring to a boil. Cover, lower the heat and allow the pot to simmer for approximately one hour. Drain and keep in the fridge for one week and use as needed.