Moroccan Lamb Chilli with Feta and Garlic Chips
"Always enjoyed Moroccan cuisine with its spices, heat levels, and being able to incorporate sweet and cooling ingredients for a truly sublime tasting experience."
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut oil | 2 Tbsp., 1 , chopped white part only, 1 Tbsp., 1/2, chopped, 2, diced, 12 ozs., 6 ozs., 1 Tbs., 1/2 cup, 1 cup, pitted, 2, 1 Tbsp., 1 /2 Tbsp., 1 cup, crumbled, 2 Tblsp., 3, peeled, sliced, 3, green part chopped, 4 Tblsp. |
| Leek | |
| Garlic and ginger paste | |
| Yellow pepper | |
| Tomatoes | |
| Ground lamb | |
| Ground beef | |
| Harissa | |
| Raisins | |
| Dates | |
| Cinnamon sticks | |
| Ras El Hanout | |
| Salt | |
| Feta cheese | |
| Coconut oil | |
| Garlic cloves | |
| Scallions | |
| Greek yogurt |
Directions
- In a 3 qt. pot heat oil on medium , add leek, garlic-ginger paste, yellow pepper, tomatoes, cook 5-7 minutes. Add lamb, beef, harissa, stir, cook 4-6 minutes minutes, lower heat to low, add raisins, dates,cinnamon sticks, cover pot, cook 25-30 minutes making sure meat does not burn at the bottom. Add ras el hanout, salt, turn off stove.
- Turn oven to 400.
- Divide chilli into 4 oven proof bowls, top with feta, bake 5-7 minutes.
- In a small frying pan heat coconut oil, add garlic slices, fry 2-3 minutes, dry on paper towel.
- Top chilli with scallions, garlic chips and 1 Tblsp. yogurt.
- Serve hot