Moroccan Lamb Stew with Chickpeas, Ginger and Turmeric



500g minced organic lamb meat
1 red onion, chopped
2 cloves of garlic, finely chopped
1 zucchini, chopped into small dices
150g mushrooms, cut into quarters
1 organic red chili, finely chopped
1 tbsp Ghee or butter
1 cinnamon stick
1 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
6-8 cm grated fresh ginger
3 tbsp concentrated tomato paste
1 cup water
1 can of chickpeas
1 tbsp of apple cider vinegar
1 handful fresh mint finely chopped
1 handful fresh parsley finely chopped
100ml sheep yoghurt natural
1/2 cup pomegranate seeds
Salt and pepper

Moroccan Lamb Stew with Chickpeas, Ginger and turmeric
Moroccan Lamb Stew with Chickpeas, Ginger and turmeric



Heat the pot and fry the onions, cumin, coriander, turmeric, cinnamon stick in Ghee or butter, when onions are a bit clear add the meat and fry until the meat is cooked through. After a few minutes add the ginger, zucchini, mushrooms, chili and tomato paste, mix it well together add the water and apple cider vinegar and cook for 10-15 min. Add the chickpeas, salt, pepper and the chopped fresh herbs (mint and parsley). Let it simmer for a few minutes and serve it with some cooked quinoa, yoghurt natural with some chopped mint in and drizzle with pomegranate seeds.

If you lack vegetables in your diet you can add some finely chopped pointed cabbage instead of the quinoa or together with it.

Serves 4


One Comment Add yours

  1. Trine Lamm says:

    Oh hvor dejligt… Håbede sådan at du ville komme med noget nyt og godt snart:)

    Sent from my iPhone



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