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Moroccan Lamb with Garbanzo Bean Mash

Moroccan Lamb with Garbanzo Bean Mash


  • 1 1 1/2-pound piece butterflied boneless leg of lamb, trimmed
  • 2 tablespoons olive oil, divided
  • 6 tablespoons fresh orange juice
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons finely grated orange peel
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 cups chopped red onions
  • 2 15 1/2-ounce cans garbanzo beans (chick peas), rinsed, drained
  • 1 cup low-salt chicken broth

Recipe Preparation

  • Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.

  • Preheat oven to 400°F. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130°F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.

  • Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.

  • Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.

  • TO GO: This gratin is a good choice for transporting because it travels well. Either complete the dish at home (wrap it tightly to keep warm) or wait until you get to your destination to add the cream and nuts and then bake.

Reviews Section

Moroccan Lamb Chili with Sweet Potatoes, Chickpeas and Kale The first time I officially cooked for Charlie was on his birthday, over 5 years ago. And no, I did not make this Moroccan Lamb Chili Recipe. There had been plenty of non-official cooking prior, back when we were friends and I would host a group for pulled brisket tacos or bring a bowl of succotash to the BBQ he was throwing for the 4th of July. For this first official meal though, I have virtually no recollection of what I made. And I mean virtually, as I usually hold this blog accountable for logging he vast majority of things that come out of my kitchen and the significant moments they commemorate. But alas, for this significant moment, I’ve got nothing. What I do remember is going to three different markets in preparation. First, to Murray’s to pick up Charlie’s favorite cheeses, then to Chelsea Market to get the finest cured meats in all the land, and finally to Lobster Place for oysters. Since this was a mere three weeks into dating, I of course waited until he arrived to shuck the oysters so I could impress him with my masculine energy in the kitchen by popping each shell open with the ease of a beer bottle. This worked for about 5 minutes, until I severed one of my thumbs and had to reassure him that I was “toooootally FINE!” as blood poured down to my elbow. I taught him how to shuck the rest of the oysters while wrestling with my Bounty tourniquet, and he did so well, the job became permanently his. Aside from all the subsequent oyster appetizers, one of the first meals Charlie officially cooked for me was chili. One night a month or so after the great birthday mollusk massacre of 2013, he surprised me with a homemade meal of one of the recipes from the blog, chili con carne. I talked about the significance of this moment here, and the immediate anxiety that I felt since the chili was an older recipe. Therefore there was a significant chance that the meal would be terrible and the blood for the second time in our at-home dining would be on my hands. The meal was delicious of course, and even more so because he made it for me. But I’ve been on a mission ever since to create superior chili recipes, and ones with Slow Cooker instructions, should he happen to surprise me again with a comforting Crock Pot meal. Now that we officially married and many bowls of chili in the hole, I thought there was no better time to revamp this healthy lamb chili with Moroccan spices. (There’s now a video below!) The flavors of my favorite traditional lamb tagine lend themselves well to the chili, since the base spice is cumin, which is similar to a lot of Tex-Mex dishes. I amped up the heat with plenty of harissa, added some sweet potatoes for sweetness, and loaded it with kale for healthiness, even though it melts away and you can hardly tell there are vegetables in there. If you have any significant moments of your own that need celebrating this winter, I highly recommend this comforting Moroccan chili with ground lamb. There’s far less risk of blood shed involved than dishes that involve a shucking knife, and if you’re lucky, you can find a man with a slow cooker to take the sweat and tears off your plate too. Recipe Summary

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1 pound ground lamb
  • 1 tablespoon butter
  • 1 sweet onion, chopped
  • 1 (14.5 ounce) can organic beef broth
  • 1 (14.5 ounce) can organic chicken broth
  • 2 (14.5 ounce) cans beef consomme
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon honey
  • 3 large carrots, chopped
  • 2 sweet potatoes, peeled and diced
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • ½ cup chopped dried apricots
  • 1 cup dried lentils, rinsed
  • ground black pepper, to taste

Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.

Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.

Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil reduce heat to low.

Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Can I Use a Skillet?:

While I am exuberant about the tagine as a cooking implement, you do not need one in order to make this dish &ndash A large sauté pan or wok with a cover will work too.

I adapted this recipe from Katherine Martinelli&rsquos blog and thought I would end up changing a lot more of the recipe than I did.

Specifically, I was worried about the cinnamon and the dried apricots but they truly add a nice warmth without being super distinguishable. I was very happy with the recipe, that Katherine did a great job! Moroccan Butternut Squash & Sweet Potato Tagine will forever be one of my favorites!

Moroccan lamb, tomato and kumara soup

1 Place flour in a large freezer bag add lamb and shake until coated in flour. Spray a large non-stick frying pan with olive oil and set over medium heat. Cook lamb, turning occasionally, until browned on all sides. Transfer to a plate and set aside.

2 Spray pan again with olive oil and return to heat. Add onion, garlic and seasoning cook, scraping base of pan, for 2-3 minutes, or until onion softens. Return reserved lamb to the pan with stock, water and tomatoes. Cover and bring to the boil. Reduce heat to low, partially cover and simmer for 45 minutes, stirring occasionally.

3 Stir in kumara and chickpeas. Cook for a further 35-40 minutes, or until lamb is tender. Stir through parsley. Ladle soup into 4 bowls. Serve soup with a dollop of yoghurt, and garnish with lemon zest and extra parsley leaves.

What is Moroccan stew?

What makes this recipe a Moroccan stew? Well, it takes ideas from Moroccan cuisine and translates them into an everyday stew recipe. The chickpea stew tastes complex and fresh: it’s full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt.

Of the Moroccan elements, the easiest to spot is the spice blend! We’ve used a blend of savory and sweet spices: paprika, cumin, coriander and turmeric on the savory side, and ginger and cinnamon on the sweet side. Cinnamon in particular is traditionally used in Moroccan savory stews. Another Moroccan element: using sweet flavors to offset the savory, which is where the sweet potatoes come in! We re-tooled a version of this Moroccan chickpea stew recipe in Pretty Simple Cooking and even added apricots for more sweetness.

A final Moroccan element: adding a squeeze of lemon and a handful of fresh herbs at the end as a garnish. The added acid brings a brightness to the dish that’s the perfect counterpoint to the darker, savory flavors in this Moroccan stew.

Related: Want to cook chickpeas from dry in less than 1 hour? Here’s our pressure cooker chickpeas recipe.


  • 60 millilitres olive oil (plus 2 teaspoons)
  • most of 1 clove garlic (crushed)
  • 1 sprig fresh rosemary (optional)
  • grated zest 1 lemon
  • 3 x 400 grams cans of white beans
  • salt (to taste)
  • pepper (to taste)
  • ¼ cup olive oil (plus 2 teaspoons)
  • most of 1 clove garlic (crushed)
  • 1 sprig fresh rosemary (optional)
  • grated zest 1 lemon
  • 3 x 14 ounces cans of white beans
  • salt (to taste)
  • pepper (to taste)

Spanish-style slow-cooked lamb shoulder & beans

To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.

Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.

Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.


Shred any leftover lamb and stir it into any leftover beans with harissa paste and some ground cumin. Add a splash more stock if needed and some dried apricots. Reheat gently. Sprinkle with pomegranates and chopped coriander, then serve with couscous.


Shred any leftover lamb and season it with ground cinnamon, cumin and coriander. Mix in some crumbled feta. Press the mix over a flatbread and top with another flatbread. Fry in olive oil until golden on both sides, then cut into wedges.

Leftover lamb recipes

We've got lots of delicious leftover lamb recipes for you to choose from, including lamb curry, stir-fry, stew and couscous. So if you're not sure what to make with your leftover lamb, you've come to the right place!

Looking for leftover lamb recipes to see you through your Sunday lunch leftovers? We’ve got lots of delicious lamb recipes for you to choose from, including big dinner dishes like lamb curry and stir-fry. So if you’re not sure what to make with your leftover lamb now, don’t worry because you’ll have plenty of ideas to choose from very soon.

Video of the Week

If you’ve just finished cooking from Easter weekend or just a normal Sunday lunch, chances are that you might have some leftovers. It happens to all of us, no matter how well you plant it there is always seems to be a little more than you need. But luckily, lamb is one of those meats that sometimes taste even better the next day!

While you might be looking to make a whole family dinner with your leftovers – and with recipes like pasta bake and pies to choose from, why not? – you might be looking just to make lunch the next day. We definitely recommend a lamb kebabs or pasties for a unique lunch every family member will love.

Admittedly, once your lamb joint has been used in one dish, sometimes it’s hard to picture what else it can be used it. We’ve chosen our 20 favourite ways to cook leftover lamb so that you don’t have to worry about that.

Many people avoid cooking with lamb because if you prepare it right, then it can sometimes shrink or go dry. So before you get started on your leftovers, have a look at the perfect way to cook a leg of lamb for some advice on the best cooking conditions for your meat.

Did you know that you can freeze lamb? Many people think because it’s already been cooked, you can’t then freeze it. But that’s not the case. Your leftover lamb can be kept in the freezer for a couple of days or in the freezer for up to 3 months. If freezing, cut the lamb into thin strips so its easier to store and cook.

Take a look through our leftover lamb recipes to see tasty ways to use up your lamb…

Recipes you might like

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