Moroccan Lamb Chili

Moroccan Lamb Chili
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons EVOO
  • 1 pound lamb stew meat
  • Salt and pepper
  • 1/2 pound carrots, peeled and chopped
  • 1 piece (1 1/2 inch) fresh ginger, peeled and finely chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 1/2 pounds beefsteak tomatoes, cored and chopped (about 4 cups)
  • 1 19 ounce can chickpeas, drained and rinsed
  • 1/4 cup coarsely chopped cilantro
  • 1/3 cup plain Greek yogurt


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.

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.