Moroccan Lamb Chili | The Jewish Week | Food & Wine

Moroccan Lamb Chili

Moroccan Lamb Chili

Moroccan Lamb Chili

8 servings

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Quick and easy, this hearty chili is packed with flavor. It is very versatile and I often use it as a crowd-pleasing main.


2 Tbsp olive oil

1 medium onion, diced

1 lb ground lamb

4 cloves garlic, crushed

⅛ tsp red pepper flakes, or more to taste

1 tsp dried basil

1 tsp coriander

3½ Tbsp chili powder

1 bay leaf

1 tsp sea salt

pinch black pepper

1 (14½-oz) can garlic and basil-flavored diced tomatoes with their liquid

2 (15½-oz) can chickpeas, rinsed and drained

2 Tbsp lemon juice

  1. In a large stock pot or Dutch oven, over medium-high heat, heat oil. Add onion; sauté until soft, about 5 minutes. Push onion to the side of the pan. Add lamb, stirring and breaking apart large lumps as it browns and cooks through, for 5 minutes. Add garlic, pepper flakes, basil, coriander, chili powder, bay leaf, salt, and pepper. Cook for 1 minute.
  2. Carefully pour in tomatoes with their liquid; stir in chickpeas. Bring mixture to a boil; reduce heat. Simmer, scraping up any brown bits on the bottom of the pot, until liquid reduces, about 15 minutes. Stir in lemon juice; adjust salt and pepper if necessary.
  3. Remove and discard bay leaf before serving.

Variation: Ground beef can be substituted for the ground lamb.

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