Moroccan Lamb Chili

Moroccan Lamb Chili

I thawed out the last of my ground lamb
and wanted to make something a little different.

1 large onion chopped fine
2 tbs olive oil
4 garlic cloves micro-minced
3 tsp allspice
3 tsp cumin
3 tsp coriander
3 tsp cardamom
3 tsp cinnamon
3 tsp paprika
1 pound ground lamb
2 - 14 oz cans of diced fire roasted tomatoes
1 - 14 oz can chickpeas drained
1 - 14 oz can of mustard greens drained
(for the greens you can substitute fresh or canned of your choice)
2 medium sweet potatoes peeled and diced
2 tbs brown sugar
1 heaping tsp harissa paste
1 tsp fine sea salt
2 tbs red wine vinegar

Sauté the onion in the olive oil, add the garlic and spices except the harissa paste and bloom them for one minute. Add the ground lamb and cook till you see no red. Next add all the other ingredients except the vinegar. Bring to a boil then turn down heat and simmer for 45 to 60 minutes till sweet potatoes are soft, then add the vinegar. Don't omit the harissa paste as it is needed. If you must you can substitute red pepper flakes for the heat but the flavor won't be the same. I now see why Bobby Flay is always using harissa paste. Truth be told I had added a bunch of pepper flakes but it just wasn't hot enough. Yes, I used some canned ingredients; everything doesn't have to be cooked from scratch to make a tasty meal. We had a nice bowl of Moroccan Lamb Chili on a rainy afternoon and it was delicious. We'll have this chili for several days in a row and I won't have to cook. Enjoy !