Moroccan Ground Lamb Chili with Sweet Potatoes

Written By Caroline Belk

This ground lamb chili recipe is flavored with Moroccan-inspired spices, harissa paste, and uses chickpeas instead of beans. The addition of sweet potato and kale makes it a complete gluten-free dinner.

Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Serves 4

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion finely diced

  • 1 pound ground lamb

  • 4 garlic cloves minced

  • 1-2 tablespoon harissa (Moroccan chili paste available at Food Lion – Mina brand, spicy flavor)

  • 1 tablespoon ground cumin

  • 2 teaspoons sea salt

  • One 28-ounce can fire roasted diced tomatoes

  • One 15-ounce cans chickpeas rinsed and drained

  • 1 medium sweet potato peeled and cut into 1⁄2-inch cubes (about 2 cups)

  • 2 cups chicken or beef stock

  • 2 cups frozen or fresh chopped kale

  • 2 tablespoons lemon juice

  • Greek yogurt and chopped cilantro for serving

Instructions

1. In a large frying pan, sauté the ground mutton or lamb over medium high heat for about 5 minutes, until nicely browned. Drain off fat.

2. In a large stockpot or Dutch oven, heat the oil. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic, harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, or until the spices are fragrant. Add the cooked mutton/lamb to the stockpot. Carefully pour in the tomatoes and simmer, scraping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.

3. Stir in the chickpeas, sweet potatoes, and kale. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 30 minutes, or until the sweet potatoes are tender and the chili has thickened. Remove from the heat, stir in the lemon juice, and taste for seasoning.

4. Serve the chili with Greek yogurt and garnish with fresh chopped parsley or cilantro.

Notes

  • To make this in a slow cooker or crock pot, transfer the lamb and spice mixture immediately after toasting the garlic to the slow cooker. Add the remaining ingredients (except for the sweet potatoes and kale). Cook covered on low for 6 to 8 hours, until flavorful (it's a flexible recipe). When ready to eat, stir in the sweet potatoes and kale and cook on high until the potatoes are tender, about 30 minutes to 1 hour.

Diet Diabetic, Gluten Free, Kosher, Low Lactose

Adapted from Feed Me Phoebe’s recipe.

Caroline Belk
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