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Recipe Summary test

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy pot over medium-high, heat 1 tbsp. EVOO. Pat the lamb dry and season with salt and pepper. Sear, turning until browned on all sides, about 6 minutes. Transfer the lamb to a cutting board.

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  • Add the remaining 2 tbsp. EVOO and the carrots to the pot; cook over medium heat for 3 minutes, scraping up any brown bits. Add the ginger, garlic and cinnamon; cook, stirring, until fragrant, 1 minute.

  • Stir in the tomatoes and 2 cups water. Return the lamb and any juices to the pot and simmer, 15 minutes. Using tongs, transfer the lamb to a cutting board. Using two forks, shred the lamb, then return it to the pot. Stir in the chickpeas and cook to heat through, about 5 minutes. Serve with the cilantro and yogurt.

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