Ingredients
- 1 pound lean ground lamb
- 2 teaspoons extra-virgin olive oil
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2 cups vertically sliced onion
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1/2 cup (1/4-inch) diagonally cut carrot
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3/4 teaspoon ground cumin
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3/4 teaspoon ground cinnamon
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1/2 teaspoon ground coriander
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1/4 teaspoon ground red pepper
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2 cups chicken broth
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1/2 cup golden raisins
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3 tablespoons tomato paste
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1 1/2 tablespoons grated lemon rind
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1/4 teaspoon salt
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1 (15 1/2-ounce can) chickpeas, rinsed and drained
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1/2 cup chopped fresh cilantro
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1 tablespoon fresh lemon juice
Preparation
Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; saut