I had a pack of ground lamb in the fridge, so this is what I made. It turned out amazing! I hope my future customers will love my Middle Eastern/Italian/Asian flavours as much as I do. Enjoy!
Moroccan Lamb & Chickpeas with Couscous
1 pound lean ground lamb
1 medium onion, frenched
2-3 cloves garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (I used Indian pepper, which is VERY hot. Use cayenne as a sub.)
1/4 cup golden raisins
1/4 cup dried apricots, small dice
3 tablespoons tomato paste
1 lime zest (about 2 tsp)
1 can (15 1/2-oz) chickpeas, drained
S/P to taste
couple splashes water if it gets dry
1/2 cup chopped fresh cilantro
juice of half lime
2 cups Israeli couscous (I like tricolour), prepared with chicken broth and juice of half a lime
Put about a tablespoon of olive oil in a skillet (with lid) on Med Hi. When hot, toss in the ground lamb to sautée. When lamb begins to brown and has released its fat, add in onion and garlic. Stir and reduce heat if the veg is starting to brown. Add in spices, raisins, apricots, tom paste and lime zest. Stir in chickpeas and turn down heat to Med Lo. Put lid on skillet and stir every now and then. Cook for about 15 minutes. Add a splash of water if it gets dry.
While that is simmering, prepare the couscous. As I mentioned, I added the other half of the lime juice and used chicken broth for mine.
Turn off heat, check S/P levels and stir in cilantro and lime juice.
Serve over couscous. Wine pairing: Gewürztraminer