North African lamb with chickpeas and couscous
This recipe is filled with delicious, exotic flavours that are sure to please the senses
300 cal Serves 8
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Step 1Rub lamb strips with mixture of coriander, cumin, nutmeg, and pepper.
Step 2In large non-stick skillet, heat 2 tbsp (25 mL) canola oil over medium high heat. Sauté lamb strips until cooked through about 6 to 8 minutes.
Step 3Add 1 tbsp (15 mL) canola oil to lamb in skillet. Add eggplant to lamb strips and cook for about 2 to 3 minutes. Add jalapeño peppers, ginger, garlic and cook for 1 minute. Add vinegar and tomatoes. Cover and let simmer over medium heat for 10 to 15 minutes. Stir once or twice during cooking time. Stir in chickpeas. Heat through. Stir in parsley and cilantro. Serve with couscous.
Per serving (1 of 8)
- 19 g
- 210 mg
- 503 mg
- Total fat
- 10 g
- Saturated fat
- 1.5 g
- 35 mg
- 35 g
- 7 g
- 0 g
- Added sugars
- 0 g
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