Ingredients
2 tbsp. Olive Oil (EVO)
1 Yellow Onion (diced medium)
2 tbsp.. Minced Garlic
1 tbsp. Dry Ground Cumin
1 tsp. Paprika (smoked if you have it)
2 tsp. Ground Turmeric
1 tsp. Ground Allspice
½ tsp. Dry Cayenne Pepper
½ tsp. Dry Ground Coriander
16 oz. Ground Lamb
Salt and pepper to taste
4 oz. Passata (strained tomatoes)
4 oz. Chicken Bouillon
2 oz. Red Wine
4 oz. Dried Apricots (diced medium)
4 oz. Raisins
2 oz. Carrots (shredded)
1 14 oz. can Chickpeas
1 tsp. Dried Ground Cinnamon
1 tbsp. Lemon Juice
Preparation
- Heat the EVO in a large skillet until medium hot
- Add the onion, minced garlic and stir until softened
- Add the cumin, paprika, turmeric, allspice, cayenne pepper, and coriander and sauté and stir in for about 1 minute
- Add ground lamb and stir until browned – about 5 minutes
- Drain any extra oil
- and salt and pepper to taste
- Add the passata, bouillon, wine, dried apricots, chickpeas, carrots, lemon juice, and cinnamon and simmer for about 20 minutes
- Add salt and pepper to taste
- Let rest for 20 minutes to allow flavours to mix in
- If preparing ahead for later, add a little bouillon to moisten and reheat for about 5 minutes prior to serving
- Serve with couscous or steamed rice