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."

Prep Time

15 min.

Cook Time

40 min.

Paired With

Main Protein

Wild Game


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.
Garlic and ginger paste
Yellow pepper
Ground lamb
Ground beef
Cinnamon sticks
Ras El Hanout
Feta cheese
Coconut oil
Garlic cloves
Greek yogurt


  1. 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.
  2. Turn oven to 400.
  3. Divide chilli into 4 oven proof bowls, top with feta, bake 5-7 minutes.
  4. In a small frying pan heat coconut oil, add garlic slices, fry 2-3 minutes, dry on paper towel.
  5. Top chilli with scallions, garlic chips and 1 Tblsp. yogurt.
  6. Serve hot