- 1 lb lean ground lamb (or lamb sausages)
- 2 tsp olive oil
- 2 c vertically sliced onions (2)
- 1/2 c diagonally cut carrot (2)
- 3/4 tsp ground cumin
- 3/4 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp ground red pepper
- 2 c fat-free low sodium chicken broth
- 1/2 c golden raisins
- 3 Tbsp tomato paste
- 1 1/2 Tbsp grated lemon rind
- 1/4 tsp salt
- 1 15 oz can chickpeas, rinsed and drained
- 1/2 c chopped fresh cilantro
- 1 tbsp 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 slotted spoon. Discard drippings. Add oil to pan, swirl to coat. Add onion and carrot to pan; saute 4 minutes. Add cumin, cinnamon, coriander and pepper; saute 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.
Serves 4
Serve over Coucous Arugula Salad:
- 1 c uncooked Israeli couscous (prepare per package instructions)
- 2 c arugula
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 tsp freshly ground black pepper