Moroccan Lamb Chili

 

Moroccan Lamb Chili

1 large yellow onion chopped small
2 tbs olive oil
5 garlic cloves micro-planed
1 inch fresh ginger peeled & micro-planed
3 tsp allspice
3 tsp cardamom 
3 tsp cinnamon
3 tsp coriander
3 tsp cumin
3 tsp paprika
1 lb ground lamb
2 cans fire roasted diced tomatoes
1 can mustard or turnip greens (drained) or fresh can be used
1 can chickpeas drained (garbanzo beans)
2 sweet potatoes peeled & chopped into 1/2 inch pieces
1 tsp fine sea salt
2 tbs brown sugar
2 tbs red wine vinegar
1 heaping tsp harissa paste or more

Yes, I've cooked this and posted before. It's so good it's worth posting again. I thought I had thawed out some bison and was going to make a meatloaf. You could probably use ground beef for this recipe but I love lamb. Sauté onion in olive oil till soft and translucent; then add ginger and garlic and cook for one more minute. Measure spices together and then add to pot to bloom them about one minute or so. Add ground lamb, breaking meat up, and cook till most of the pink is gone. Next add tomatoes and turnip greens and stir to incorporate. Add chickpeas and sweet potatoes and stir gently. Cook for one hour till potatoes are soft. (I used carrots as I didn't have any sweet potatoes). Last add salt, brown sugar, vinegar, and harissa paste. Don't omit harissa past as it is needed. Cook for 10 minutes more and adjust seasoning if needed. I added more harissa paste. Serve alone or over rice. This chili is so delicious; I could eat it all winter long. Gary raved about it too. Enjoy !